Gulf Red Snapper Ceviche* Recipe

Prepare fish

Rinse the red snapper fillet under cold water and pat dry with paper towels. Trim any skin, bones or discolored bits. Using a sharp chef's knife, cut the fillet into uniform 1/2-inch dice so the pieces will 'cook' evenly in the citrus.

Cure in citrus

Place the diced snapper in a nonreactive bowl (glass or stainless steel). Pour the lime juice and lemon juice over the fish so it is fully submerged. Add the sea salt and granulated sugar and gently stir to combine. Cover and refrigerate for 18–25 minutes: fish should become opaque and slightly firm but still tender. Check at 18 minutes and remove when the center is no longer translucent.

Prep vegetables

While the fish cures, peel (if desired), seed and dice the cucumber into small 1/4-inch pieces. Very finely dice the red onion and place in cold water for 5 minutes to soften bite; drain well and pat dry. Finely mince the serrano chile, removing seeds if you prefer less heat. Roughly chop the cilantro leaves and stems (use tender stems).

Combine and season

When the fish has 'cooked' through, drain off about half of the citrus marinade (reserve a tablespoon or two). Add the diced cucumber, drained red onion, minced serrano, and chopped cilantro to the fish. Gently fold to combine so the fish remains in roughly cubed pieces. Add the reserved citrus to taste, drizzle the olive oil, sprinkle the black pepper, and gently fold again. Taste and adjust salt, pepper, and heat as needed.

Add golden roe

Carefully fold the golden roe into the ceviche right before serving so the delicate eggs keep their texture. Use gently folding motions to avoid breaking the roe.

Transfer the ceviche to a chilled bowl or individual small bowls. Garnish with microgreens or extra cilantro if using. Serve immediately with tortilla chips or thin tostadas and lime wedges for squeezing. Leftover ceviche can be kept covered in the refrigerator and eaten within 12 hours, but texture and roe quality decline—best served fresh.