Ceviche Recipe


  • 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces and deboned it.

  • 1 cup of citrus-based mixture (1/2 cup of fresh squeezed lime juice and 1/2 cup of fresh squeezed lemon juice)

  • 1 cup of chopped fresh seeded tomatoes

  • 1 Serrano chilli, seeded and finely diced

  • 1/2 red onion with finely diced

  • 2 teaspoons of salt

  • Dash of ground oregano and Tabasco or a light pinch of cayenne pepper

  • Avocado

  • Cilantro

  • Tortillas or tortilla chips


  • Place the fish, onion, tomatoes, chilli, salt, Tabasco, and oregano in a non-reactive casserole dish (either Pyres or ceramic will do).

  • Cover with lime and lemon juice and let sit covered in the refrigerator for an hour, then stir (make sure the fish gets exposed to the acidic lime and lemon juices). Again, let sit for several hours, giving time for the flavors to blend and make sure the fish the complete marinated.

  • Here is the magic happened! During the marinating process, the citrus based mixture will eventually turn the fish from pinkish grey and translucent, to whiter in color and opaque.

  • Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Ceviche, typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Here's another favorite from the archives, ceviche, one of the best possible things one can prepare with a fillet of fresh red snapper

Here’s the magic to cook the fish without using heat. By using citrus-based mixture, with lemons and limes to change the structure of the proteins in the fish and also adding flavor to the dish.

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