Sweet and spicy red snapper ceviche

My city is going through a major heat wave and cooking in my hot kitchen has become a torturous event.  I woke up this morning dreaming of crisp autumn days which is crazy considering every year winter nearly kills me and spring can’t come soon enough.  Us humans are so hard to please. 

Yesterday I made dinner in the slow cooker but found even just having the appliance running seemed to add unwelcome warmth to an already sweltering kitchen.  Tonight, I decided, dinner will be cold.

People in hot climates understand the misery of cooking on hot days.  Ceviche is a dish commonly enjoyed in South America where days are hot and fish are a’plenty.  It is one of my favorite fish dishes that I find just as satisfying as any hot meal. 

If you are a person who is afraid of sushi or gets squeamish at the though of raw fish, don’t fear.  The fish in ceviche is technically cooked, though no heat is used.  The citrus in the recipe denatures the fish to the point where it becomes texturally similar to cooked fish. 

Ceviche can be made with any white fish, prawns or scallops. Fresh is always better than frozen as it retains a better texture and wont turn mushy on you. I went to my local fish monger for a recommendation and she suggested some fresh red snapper. My ceviche turned out beautiful and was a lot less expensive than some other potential varieties.

I love to eat ceviche with plantain chips or tostones.  Plain old tortilla chips or beans and rice can be a lovely pairing too.  If you’re super low carb or keto, just dig right in with a spoon and enjoy… it’s so good. If you’re vegan, omit the fish and you have a killer pico de gallo on your hands. This is a very versatile recipe that will hit every inch of your taste buds.

Sweet and spicy red snapper ceviche

Ingredients:

3 fillets of snapper or 2.5 cups cubed white fish

4 limes juiced

1/4 cup orange juice

2 tbsp finely diced red onion

2 minced cloves of garlic

1 cubed avocado

1 diced red bell pepper

1 diced jalapeno

1 diced roma tomato

a handful of chopped cilantro

1 cup cubed pineapple or mango

salt and pepper to taste

Directions:

Season and cube your fish into 1/2 inch peices

Juice the limes and mix with orange juice in a glass or porcelain bowl. There should be about a cup of citrus juice

Add the fish to the citrus, stir to combine, cover and refrigerate for 4-5 hours

An hour before eating chop up the remaining ingredients into a fine dice

Using a slotted spoon scoop the fish out of the citrus juice and toss in with the diced veggies

Spoon 4-5 tbsp of the citrus liquid over the ceviche and stir to combine

Return to the fridge for about an hour to combine the flavours

Season once more with salt and pepper to taste

Serve and enjoy

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