Red Snapper Ceviche Recipe

By theadmin

With red snapper fishing season on the way, this is the perfect way to showcase your catch. While it looks impressive, this fresh, citrusy dish is simple to throw together for your next post-fishing evening. Serves 4.

Ingredients

1 pound fresh red snapper fillets (about 2)
½ red onion, peeled and finely minced
4 scallions, trimmed and minced
1 serrano chili, trimmed and minced
½ cup fresh lime juice (2 or 3 limes)
1 ruby grapefruit
2 bulbs fennel, trimmed and finely sliced, feathery tops reserved
1 cup fresh mint, finely sliced
2 tablespoons olive oil
Salt and black pepper, to taste

Method

1. Add the red onion, scallions, chili, and lime juice in a large bowl, together with a large pinch of salt.

2. Halve the grapefruit. Juice one half, adding the juice to the bowl. Cut away the pith and membrane of the other half, releasing the segments. Dice the segments and put to one side.

3. Finely slice the fish and add to the bowl with the lime and grapefruit juices. Toss to mix and leave to marinate for 10 minutes maximum. Meanwhile, combine the grapefruit with the chopped mint and fennel slices.

4. Drain your fish, reserving the liquid, and taste to see if it needs more salt. Combine with the grapefruit, mint, and fennel mixture and leave to stand for a further 2 and a half minutes.

5. Dress with olive oil, a few grinds of black pepper, and 1 tablespoon of the lime-grapefruit juice. Garnish with the feathery fennel tops.

6. Serve immediately in individual glasses with forks, or a shareable bowl with chips.

For more seasonal recipes, try these fresh strawberry concoctions.