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

Red snapper ceviche is a culinary gem that captures the essence of the Pacific coast. This dish, combining fresh fish with citrus juices, is perfect for hot days or as a refreshing appetizer at a festive gathering.

The key to great ceviche is the quality of the fish and balancing the acidity, salt, and freshness. This recipe delivers a delicious and vibrant ceviche that will leave your guests craving more.

Ingredients for Make This Recipe

To prepare ceviche for 4 people, you'll need:

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• 1 lb fresh red snapper, skin removed and cut into 1-inch cubes
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/2 red onion, finely chopped
• 1 cucumber, peeled and diced
• 1 tomato, chopped

• 1 small serrano or jalapeño pepper, finely chopped (optional for a spicy kick)
• 1/2 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 sweet potato (camote), boiled and sliced (optional for a sweet contrast)
• Choclo (Peruvian corn) or cancha (toasted corn) (optional for a crunchy texture)

Preparation Method

1. Marinate the Fish:
   In a non-reactive bowl, combine the red snapper cubes with the lime and lemon juice. Add salt to taste and ensure the fish is completely submerged in the citrus juices. Let it marinate in the refrigerator for 30 minutes to 1 hour, or until the fish turns opaque and firm.
2. Prepare the Vegetables:
   While the fish is marinating, finely chop the red onion, cucumber, tomato, and pepper. This is also a good time to boil the sweet potato and slice it into rounds.

1. Mix the Ingredients:
   Once the fish is ready, gently toss it with the chopped vegetables, avocado, and cilantro. Mix well, but gently, to avoid breaking the fish apart. Adjust seasoning with salt and pepper.
2. Serve:
   Serve the ceviche chilled, garnished with sweet potato slices and topped with choclo or cancha for extra crunch.

Regional Variations of Ceviche

Ceviche is a traditional dish across many Latin American countries, and each region has its own version:

• Peruvian Ceviche:
  Made with fresh fish marinated in lime juice, served with red onion, ají limo, and accompanied by sweet potato and corn (choclo). Peru's ceviche is famous for its "leche de tigre" (tiger’s milk), a flavorful marinade made from fish juices and citrus.
• Mexican Ceviche:
  This version is lighter, often including tomatoes, cucumbers, cilantro, and served with crunchy tostadas or crackers. It’s perfect for a lighter bite.

• Ecuadorian Ceviche:
  Known for its milder flavor, this ceviche is often served with green plantain chips (chifles) and has a slightly more tangy taste.

Tips for Perfect First Time Cooking It

1. Choose Fresh Fish:
   The freshness of the fish is crucial. Make sure your red snapper is bright in color and smells fresh from the sea.
2. Don’t Over-Marinade:
   The fish should only marinate until it turns opaque, typically 30 minutes to 1 hour. Over-marinating can result in a mushy texture.
3. Adjust the Acidity:
   If the ceviche is too acidic for your liking, reduce the lime or lemon juice. You can also balance the acidity with a pinch of sugar if needed.
4. Add Extra Ingredients:
   For variety, you can add slices of mango, pineapple, or toasted pumpkin seeds for a tropical twist and extra crunch.

Presentation and Styling

Presentation is key to a complete culinary experience. Here are some tips:

• Use White Plates:
  White plates help make the vibrant colors of the ceviche pop and look more appealing.
• Garnish:
  Garnish with fresh cilantro leaves and lime slices for an extra visual appeal.
• Side Pairings:
  Serve with slices of sweet potato and sprinkle with choclo or cancha for a crunchy texture that contrasts the soft fish.

Why You Should Try Make It

Red snapper ceviche is not only a delicious dish, but it's also light and healthy—ideal for warm days or a refreshing starter.

The zesty lime and lemon juices, combined with the creamy avocado and the crunch of sweet potatoes and corn, make this recipe a crowd-pleaser.

Whether you're hosting a summer gathering or craving something fresh and tangy, ceviche is always a great option. It’s an exciting dish that offers a blend of bold flavors and textures in every bite.

The Taste of the Coast in Every Bite

With its perfect balance of citrus, spice, and freshness, ceviche de pargo rojo is a dish that will transport you to the coast with every bite. It's easy to make, bursting with flavor, and perfect for any occasion.

Whether you serve it as a light meal or as part of a larger spread, this ceviche will leave everyone asking for more. Enjoy it on a sunny day or at your next dinner party!

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