Ceviche - “Cook” Cubes of Red Snapper with Lime and Lemon Juice

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Ceviche - “Cook” Cubes of Red Snapper with Lime and Lemon Juice

The first time I made ceviche I was impressed. In fact, I could see the lemon and lime juice transforming the color of the fish from a translucent pink to an opaque white.

What is ceviche?

The acid in the limes and lemons alters the protein structure of the fish, essentially "cooking" the fish without using heat.

I love the ceviche wrapped in a freshly made corn tortilla with lettuce and salsa.


  • 2 pounds boneless fresh red snapper fillets (or other firm meaty fish), cut into 1/2-inch pieces
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 red onion, finely chopped
  • 1 cup chopped fresh seeded tomatoes
  • 1 serrano chile, seeded and finely chopped
  • 2 teaspoons kosher salt
  • pinch of ground oregano
  • Dash Tabasco or a light pinch of cayenne pepper


  • Cilantro
  • Avocado
  • Tortillas or tortilla chips


Assemble the ceviche:

In a non-reactive, Pyrex or ceramic saucepan, place the fish, onion, tomato, pepper, salt, tabasco and oregano. Top with lime and lemon juice. Cover the saucepan with plastic wrap.

To mix:

Let sit covered in the fridge for an hour and stir, making sure more of the fish is exposed to the acid and lemon juices.

Let sit for a few more hours, giving time for the flavors to meld.

During the marinating process, the fish will change from a translucent pinkish-grey color to a more opaque white color.


Serve with chopped cilantro and avocado slices with warm tortillas for ceviche tacos or with tortilla chips.

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