Scarlet Snapper Ceviche Recipe
Tomato, red onion, poblano peppers, lime & orange juice, corn tortillas
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Ingredients
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Ceviche Ingredients
Serving Ingredients
Method
Ceviche Preparation
- 1
- 2
Add Citrus Juices
Pour the lime juice and orange juice over the fish. Make sure all pieces are well-coated. The acidity will 'cook' the fish.
- 3
Mix in Vegetables
Add the diced tomatoes, finely chopped red onion, and diced poblano peppers to the bowl. Gently mix all the ingredients together.
- 4
Season
Sprinkle salt and black pepper over the mixture. Stir gently to distribute the seasoning evenly.
- 5
Marinate
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the fish to marinate.
Serving Instructions
- 6
Warm the Tortillas
While the ceviche is marinating, warm the corn tortillas in a dry skillet over medium heat for about 1-2 minutes on each side until pliable.
- 7
Serve Ceviche
Once marinated, remove the ceviche from the refrigerator. Spoon the ceviche mixture onto warm corn tortillas and serve immediately.
