She Strengthens

Beat the Heat with a Refreshing Snapper Ceviche Recipe

When the temperature soars, a light and revitalizing dish is just what you need to cool down. Look no further than this mouthwatering snapper ceviche recipe, marinated in a zesty blend of lime and orange juices.

Eco-Friendly Fish Options

For a sustainable twist, opt for Hawaiian snapper or pink snapper (opakapaka), which are recommended by the Monterey Bay Aquarium’s Seafood Watch program. You can also substitute rock cod for a similar flavor profile. Be sure to purchase your fish from a reputable source and let your fishmonger know you’ll be serving it as ceviche.

A Flavorful Twist on a Classic

This refreshing recipe, inspired by the former Isla restaurant at Treasure Island, combines the brightness of lime and orange juices with the sweetness of tomatoes, the crunch of red onion, and the subtle heat of serrano chiles. Fresh mint adds a cooling touch to this Latin-inspired dish.

What You’ll Need

• 8 ounces snapper fillet (or substitute rock cod), large dice
• 8 tablespoons freshly squeezed lime juice (from 3 medium limes)
• 1/4 cup freshly squeezed orange juice
• 2 medium tomatoes, cored, seeds removed, and small dice
• 1/4 medium red onion, small dice
• 2 to 3 medium serrano chiles, seeds removed, small dice
• 1/4 cup finely chopped cilantro
• 1/4 cup loosely packed mint leaves
• Salt and freshly ground black pepper, to taste

Preparation is Key

Place the fish in a nonreactive mixing bowl and toss with 2 tablespoons of lime juice until well coated. Cover and refrigerate for 2 1/2 to 3 hours, or until the fish is opaque in color and firm to the touch.

Marinate to Perfection

About 30 minutes before the fish is ready, combine the remaining 6 tablespoons of lime juice with orange juice, tomatoes, onion, chiles, and cilantro in a nonreactive mixing bowl. Set aside to marinate.

Serve and Enjoy

When the fish is ready, add the tomato-onion mixture and toss to combine. Season with salt and freshly ground black pepper, then transfer the ceviche to chilled serving dishes. Tear mint leaves and sprinkle over each serving for a refreshing finish.