PocketCook

From @Rick Bayless

Red Snapper Ceviche

25 min · Serves 4

25 mintotal
10 minhands on
7steps
4servings

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Ingredients

For the fish

  • 1 lb fresh red snapper fillets, cut into 1/2-inch cubes (about 450 g)
  • 1/2 cup chopped raw onion
  • 1 cup fresh key lime juice

For the ceviche

  • 2 red ripe tomatoes, chopped
  • 1/4 cup chopped cilantro
  • 2 serrano chiles, chopped
  • 1/4 cup chopped green olives
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 2 tbsp olive oil
  • 1 avocado, diced
  • Saltine crackers, for serving

Method

For the fish

  1. Combine the red snapper cubes and chopped raw onion in a stainless steel or glass bowl.

  2. Pour the lime juice over the fish and onion, ensuring the fish is freely floating in the juice.

  3. Place the bowl in the refrigerator or an ice chest and allow it to pickle.

    Then 240 min of waiting

    The acid in the lime juice de-natures the protein in the fish, giving it a cooked texture without heat.

For the ceviche

  1. Drain the lime juice off the fish after the pickling period.

  2. Add the chopped tomatoes, cilantro, serrano chiles, and green olives to the bowl with the fish.

  3. Season with the salt, sugar, and olive oil, and gently stir in the diced avocado.

  4. Serve immediately with saltine crackers or on tostadas.

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