Basic Red Snapper Ceviche
- Active Time 10m
- Total Time 1h 25m
Feel free to use almost any fresh fish for this crunchy raw fish salad. Just avoid meaty tuna, catfish and monkfish, and exceptionally delicate fish like trout and whitefish. We love red snapper, but bass, halibut and grouper are also great.
- 1 pound fresh red snapper fillets
- 3/4 cup freshly squeezed lime juice, divided
- 1 large tomato, cored, seeded, diced
- 1 small red onion, finely diced
- 2 bunches cilantro leaves, roughly chopped, about 1 cup
- 1/2 cup bottled clam juice
- 2 serrano chiles, stemmed, thinly sliced into circles
- 1 1/2 teaspoons salt
- Romaine lettuce leaves for garnish
- Tortilla chips for garnish
Cut red snapper into 1/2-inch cubes and place in glass or ceramic dish. Toss with 1/2 cup of lime juice. Cover and marinate in refrigerator 15 minutes. Drain and discard lime juice.
Transfer fish to medium bowl. Stir in remaining 1/4 cup lime juice, tomato, onion, cilantro, clam juice, chiles and salt. Chill at least an hour, or up to 1 day, for flavors to blend.
Serve in tall chilled goblets with spears of romaine lettuce and/or tortilla chips, or in soup bowls lined with the lettuce leaves.
Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
70 calories; 1g total fat; 14mg cholesterol; 650mg sodium; 6g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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