Ceviche Taíno Recipe

Prepare fish

Rinse the red snapper under cold water and pat dry with paper towels. Trim away any remaining connective tissue and cut the fillet into 1/2-inch cubes. Place the cubed fish in a nonreactive shallow glass or ceramic bowl.

Make marinade

In a separate bowl, combine the fresh lime juice and orange juice. Stir in 1.5 tsp sea salt and 1/2 tsp sugar until dissolved. Taste briefly — the mixture should be bright and slightly salty.

Cure fish

Pour the citrus marinade over the cubed fish, making sure the pieces are submerged. Cover the bowl with plastic wrap and refrigerate for 20–30 minutes, tossing gently once at the 15-minute mark. The fish should turn opaque and firm; if you prefer firmer 'cooked' texture, leave up to 45 minutes but do not exceed 1 hour to avoid overly tough fish.

Add aromatics

After curing, drain off about half of the marinade (reserve a few tablespoons if you like extra sauce). Add the thinly sliced white onion, chopped cilantro, minced scotch bonnet (or habanero) pepper, 1 tbsp olive oil and 1/4 tsp freshly ground black pepper to the fish. Gently toss to combine and let sit 5 minutes in the refrigerator for flavors to marry.

Prepare fruit and vegetables

While the fish cures, peel and dice the mango into small 1/4- to 1/2-inch cubes. Dice the avocado similarly and toss the avocado with a light squeeze of lime (from the optional wedges) if not serving immediately to slow browning. Thinly slice the scallion green part.

Assemble ceviche

Gently fold the diced mango and avocado into the cured fish mixture, taking care not to mash the avocado. Adjust seasoning with the reserved marinade or an additional pinch (up to 1/4 tsp) of sea salt if needed. Taste and balance acidity or heat: add a bit more minced pepper for heat or a splash of orange juice for sweetness.

Plate and garnish

Spoon the ceviche into chilled bowls or onto a platter. Scatter the sliced scallion and microgreens or extra cilantro over the top. Serve immediately with toasted plantain chips or tortilla chips alongside and lime wedges on the side for extra brightness.

If desired, finish with a light sprinkle (about 1/4 tsp) of sea salt over the plated ceviche and a small drizzle of extra-virgin olive oil. Serve with lime wedges for guests to squeeze to taste.