Red Snapper Ceviche

by Jana Harvey on April 13, 2011


1 lb skinless red snapper fillets
3/4 cup fresh lime juice
1/4 cup fresh lemon juice
1/2 cup each finely diced red & yellow bell peppers
1/2 thinly sliced onion
1 pinch ground cumin
1 seeded and minced Jalapeno
1 minced small garlic clove
1 Tbs. minced cilantro
1 pinch crushed red pepper
Extra-virgin olive oil

Cut red snapper into 1/4-inch cubes. In a large bowl toss the diced fish with lime juice, lemon juice, jalapeno, bell peppers, onion, garlic, cumin, red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in cilantro, olive oil and serve.

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