Red Snapper Ceviche Recipe

Prepare fish

Rinse the red snapper fillet under cold water and pat dry with paper towels. Trim any remaining dark spots or connective tissue. With a very sharp knife, cut the fillet into 1/2-inch (about 1.2 cm) uniform dice so the citrus can 'cook' the fish evenly.

Cure in citrus

Place the diced snapper in a glass or ceramic bowl. Pour the fresh lime juice and lemon juice over the fish so it is fully submerged. Add 1 teaspoon of the sea salt and the 1/2 teaspoon sugar, gently stir to combine. Cover and refrigerate for 20–30 minutes, stirring once at 10–15 minutes. The fish should turn opaque and slightly firm when ready. Taste one piece to ensure it is 'cooked' through; if still translucent, allow up to 10 more minutes.

Prepare aromatics

While the fish cures, place the thinly sliced red onion in a small bowl with 1 tablespoon of the lime juice and a pinch of salt. Let it sit for 5–10 minutes to mellow the raw edge. Meanwhile, seed and finely dice the jalapeño, mince the garlic, dice the tomato (remove seeds if watery), dice and lightly salt the cucumber to draw out excess moisture, and chop the cilantro.

Combine vegetables

After the fish has become opaque, drain approximately half of the citrus marinade (reserve some for tossing if you prefer a saucier ceviche). Add the onion (drained of the quick pickle liquid), jalapeño, garlic, tomato, cucumber, and cilantro to the bowl with the fish. Gently fold to combine so that all ingredients are evenly distributed. Adjust seasoning with the remaining 1/2 teaspoon sea salt if needed.

Finish

Drizzle the extra-virgin olive oil over the ceviche and add the freshly ground black pepper. Gently fold in the diced avocado last to avoid mashing. Taste and adjust acidity or salt: add a little more lime juice, salt, or a pinch of sugar if the flavors need balancing.

Rest & serve

Let the ceviche rest chilled for 5 minutes to marry flavors, then transfer to a serving bowl. Garnish with additional cilantro and lime wedges. Serve immediately with tortilla chips or on tostadas. Ceviche is best eaten the same day; refrigerate any leftovers tightly covered for up to 12 hours.