Ceviche De Chile Canario* Recipe

Inspired by Caracol

Time1h 15m

Serves4

lime-cured raw red snapper, chile canario, cherry tomato, cucumber, pearl onion, cilantro, radish

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Ingredients

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1
Prepare the Fish
Cut the red snapper fillets into small cubes and place them in a glass or ceramic bowl.
2
Cure the Fish
Pour the lime juice over the fish, ensuring all pieces are submerged. Cover and refrigerate for about 30 minutes to 1 hour, until the fish is opaque and has 'cooked' in the lime juice.
3
Prepare the Vegetables
While the fish is curing, finely chop the chile canario, cherry tomatoes, cucumber (remove seeds), pearl onions, cilantro, and radish.
4
Combine Ingredients
Once the fish is cured, add the chopped vegetables and cilantro to the bowl. Mix gently to combine.
5
Season
Add salt to taste and mix again. Adjust lime juice if necessary.
6
Serve
Plate the ceviche in chilled bowls, garnishing with extra cilantro or radish slices if desired.