This cool snapper ceviche formerly served at Treasure Island‘s Isla restaurant (now closed) was the perfect way to refresh in the wilting heat of Vegas. Though Isla may be no longer, this ceviche remains ideal for hot weather anywhere, any time. Marinated in both lime and orange juice, and accented with red onion, serrano chiles, tomatoes, and mint, it’s a nice riff on the classic Latin dish.
What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding some varieties of red snapper. Luckily, this recipe works great with other varieties, such as wild-caught snapper from Hawaii or opakapaka (pink snapper), or with rock cod. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it as ceviche so he or she gives you a top-quality piece. (We recommend grabbing mai tai ingredients for this meal, as well!)
This recipe was featured in our no-cook story.
Beverage pairing: Don Olegario Albariño, Spain. The bright, citrus-inflected sharpness of Albariño is perfect for the high-acid mélange of a rich, meaty fish, tomatoes, citrus, and the fresh herbs that flavor it. The wine matches the flavors but also refreshes the mouth.
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