Snapper Ceviche with Chiles and Herbs

Name: Snapper Ceviche with Chiles and Herbs
Yield: 4 servings
Ingredients: 8 ounces snapper fillet (or substitute rock cod), large dice; 8 tablespoons freshly squeezed lime juice (from 3 medium Lime:limes); 1/4 cup freshly squeezed Orange:orange juice; 2 medium Tomato:tomatoes, cored, seeds removed, and small dice; 1/4 medium Onion:red onion, small dice; 2 to 3 medium Pepper, chile:serrano chiles, seeds removed, small dice; 1/4 cup finely chopped Cilantro, culantro, and vietnamese coriander:cilantro; 1/4 cup loosely packed Mint:mint leaves

Las Vegas Miami New Year's Eve Labor Day Latin American No-Cook Seafood Tapas Healthy Raw Snapper Fish Lime Juice Orange Juice Cilantro Mint Herbs Onions Serrano Pepper Tomatoes Appetizer Ceviche Summer Pescatarian Easy

Save (151)

Rate

4 servings Easy

Total: 5 mins, plus 2 1/2 to 3 hrs for marinating Active: 5 mins

8 Ratings

Ingredients (8)

8 ounces snapper fillet (or substitute rock cod), large dice
8 tablespoons freshly squeezed lime juice (from 3 medium limes)
1/4 cup freshly squeezed orange juice
2 medium tomatoes, cored, seeds removed, and small dice
1/4 medium red onion, small dice
2 to 3 medium serrano chiles, seeds removed, small dice
1/4 cup finely chopped cilantro
1/4 cup loosely packed mint leaves

Try Amazon Fresh

Nutritional Information

Calories86
Fat0.98g
Saturated fat0.2g
Trans fat
Carbs7.35g
Fiber1.39g
Sugar3.45g
Protein12.62g
Cholesterol20.98mg
Sodium42.22mg
Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

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.

from: Isla Mexican Kitchen & Tequila Bar

Get The Cookbook

Isla Mexican Kitchen & Tequila Bar

Save

Buy Now

Tips for Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

1 of 3

Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

2 of 3

Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

3 of 3

Next: How to Store Fish

Instructions

1Place fish in a nonreactive mixing bowl, and toss with 2 tablespoons of the lime juice until it is well coated. Cover and refrigerate for 2 1/2 to 3 hours (the fish should be opaque in color and firm to the touch).
2About 30 minutes before the fish is ready, combine remaining 6 tablespoons lime juice with orange juice, tomatoes, onion, chiles, and cilantro in a nonreactive mixing bowl; set aside to marinate.
3When the fish is ready, add tomato-onion mixture and toss to combine. To serve, season with salt and freshly ground black pepper and transfer ceviche to chilled serving dishes. Tear mint leaves and sprinkle over each serving.

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.

Load Comments

Recommended from Chowhound

How to Make Couscous by Hand | 5 Must-Have Tools

(04:19)

Video from Kitchen Essentials

In this episode of Kitchen Essentials, we visit the amazing Einat Admony, owner and head chef of Balaboosta, Kish-Kash and the Taïm chain in NYC. Einat is an expert on all things couscous - to the point that the entire menu at Kish-Kash is centered around the Moroccan preparation of these delicious semolina pearls. She talks us through her favorite, and ultimately essential tools, that she uses in the kitchen to make delicious couscous-centric creations. Everything from her favorite brand of semolina, to a kish-kash (Moroccan sieve specifically used to make the beads), a double boiler, a spray bottle, and an ancient cooking tool that is making a comeback, called spurtle. Watch to learn how Einat makes couscous by hand, and why these are her essential tools.