Snapper Ceviche Recipe

Prepare fish

Trim skin and any connective tissue from the snapper. Pat dry with paper towels and slice into 1/4-inch dice. Place diced snapper in a nonreactive bowl.

Cure in citrus

Pour the lime and lemon juice over the diced snapper ensuring fish is fully submerged. Add salt, sugar, and black pepper, stir gently to combine. Cover and refrigerate for 15–20 minutes, stirring once at 10 minutes, until the fish looks opaque and slightly firm but still tender.

Finish ceviche mix

Drain about half the citrus from the bowl (leave enough to keep the fish moist). Add the finely diced red onion, chopped cilantro, minced jalapeño, and 1 teaspoon olive oil. Gently fold to combine and adjust seasoning to taste. Keep chilled until plating.

Scoop the flesh of the ripe avocado into a blender or bowl. Add lime juice, Greek yogurt (or crema), salt and 1 tablespoon water. Blend or mash until smooth and creamy, adding more water a teaspoon at a time if needed to reach a squeezable, pipeable consistency. Transfer to a piping bag or small serving spoon and refrigerate briefly.

Trim tips off okra pods and slice each pod in half lengthwise (for quick pickles) or leave whole if small. In a small saucepan combine white vinegar, water, sugar, and kosher salt. Bring to a simmer just until sugar and salt dissolve. Remove from heat and add smashed garlic, peppercorns, and red pepper flakes. Pour hot brine over the prepared okra in a heatproof jar or bowl, cover, and let cool to room temperature. Chill for at least 30 minutes before using (can be made up to 24 hours ahead). Drain before assembling.

Combine the coconut meat or shredded coconut, diced tomato, thinly sliced red onion, chopped cilantro, lime juice, olive oil, salt, and black pepper in a bowl. Toss gently to combine and let sit 5–10 minutes for flavors to meld. Taste and adjust acidity or salt as needed. Keep chilled until plating.

Preheat oven to 425°F (220°C). Scrub sweet potatoes and slice into 1/4-inch rounds or 1/2-inch planks. Toss with 1 teaspoon olive oil, smoked paprika, and salt. Arrange on a baking sheet in a single layer and roast 18–25 minutes, flipping once, until tender and lightly browned at edges. Alternatively, roast whole sweet potatoes until soft, then cool, peel and slice. Keep warm or at room temperature for plating.

To assemble, spoon or pipe a smear of avocado purée on each serving plate as a base. Place a small stack or quenelle of citrus-cured snapper on top of the purée. Spoon a tablespoon of coconut-lime salsa criolla beside or over the fish. Trim and halve pickled okra and arrange attractively around the ceviche. Fan or stack 3–4 roasted sweet potato slices on the side. Finish with microgreens or cilantro sprigs, a sprinkle of toasted corn kernels if using, and a lime wedge. Serve immediately while ceviche is chilled and sweet potato is slightly warm.