Ceviche Shooter Recipe
Snapper, avocado, citrus, cucumber, chili, herbs.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ceviche
Vegetables & Fruit
Heat & Finish
To Serve (shooters)
Method
Ceviche
- 1
Prepare fish
Rinse the snapper and pat dry with paper towels. Trim away any remaining connective tissue and cut the fish into uniform small dice about 1/4 inch (6 mm) pieces so they 'cook' evenly in the citrus.
- 2
Cure in citrus
Place the diced snapper in a non-reactive bowl. Pour the lime and lemon juice over the fish to cover; add the coarse sea salt and sugar and gently mix to combine. Let the fish marinate in the refrigerator for 12–18 minutes, stirring once halfway through. The fish should become opaque and slightly firm when ready.
Vegetables & Fruit
- 3
Prep cucumber and shallot
While the fish cures, halve the cucumber lengthwise, scoop out the seeds with a spoon, then finely dice to yield about 1 cup. Finely mince the shallot into small pieces (about 2 tablespoons). Transfer both to a small bowl and set aside.
- 4
Prep avocado and herbs
Dice the avocado into small cubes roughly the same size as the fish. Chop the cilantro and mint (if using) finely and combine with the avocado in a separate bowl; squeeze a few drops of lime (from the citrus reserve) over the avocado to slow browning and lightly season with a pinch of salt.
Heat & Finish
- 5
Prepare chili
Remove seeds from the chili for less heat (optional) and finely dice. Reserve about half for mixing into the ceviche and the rest for a garnish to add a bright heat on top of each shooter.
- 6
Combine ceviche components
After the fish has cured 12–18 minutes, drain off about half of the citrus liquid (reserve it). Add the diced cucumber and finely minced shallot to the fish. Fold in the chopped cilantro and mint. Add the diced chili (about half) and the extra-virgin olive oil. Gently fold to combine so the fish and vegetables are evenly distributed. Taste and adjust seasoning with the reserved citrus liquid, black pepper, or additional salt if needed.
Assembly & Serve
- 7
Build the shooters
Using small shot glasses (2–3 oz), place about 1/2 to 3/4 teaspoon of diced avocado in the bottom of each glass as a creamy base. Spoon 2 to 3 tablespoons of the ceviche mixture on top of the avocado, pressing lightly so the layers are distinct. Drizzle a few drops of the reserved citrus liquid over the top for brightness and finish with a tiny dot of olive oil.
- 8
Garnish
Top each shooter with a small sprinkle of the remaining diced chili, a pinch of freshly ground black pepper, and a microgreen or cilantro sprig. Serve immediately with optional lime wedges on the side.
- 9