Salmon Ceviche Being Marinated In Stainless Steel Pot

Red Snapper Ceviche

Yields 4

Red Snapper Ceviche

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe


  • 2 Lbs Red Snapper fillets
  • 1 Tsp Toasted Sesame Oil
  • 1 Tsp Olive Oil
  • 1 Cup Lime Juice approx. 4 limes
  • 2 – Avocados cubed
  • 1 Cup Cucumber halved and sliced thin
  • 1 Med. Red Onion quartered and sliced very thin
  • 1 Tbsp Garlic minced and crushed
  • 2 Tbsp Scallion Greens (green onion) sliced thinly
  • 1 – Jalapeno Pepper seeds removed and diced fine
  • 2 Tbsp Cilantro chopped
  • 1/2 Tsp Cayenne Pepper
  • 1 Tsp Cumin
  • 1 Pinch Sea Salt to taste
  • 1 Pinch Fish Sauce to taste


  1. Soak the snapper fillets in salted water for 20 minutes, remove and pat dry.
  2. Slice the snapper into half inch strips, then half inch cubes and place into a medium sized serving bowl.
  3. Add the lime juice and mix in with the diced fish, coating completely as soon as possible.
  4. In a mixing bowl, combine the remaining ingredients and blend very well, pour over the fish, stir in and refrigerate for 4 hours.
  5. Taste, season and serve on slices of cucumber, or just leave in the bowl.
Cuisine: Spanish | Recipe Type: Appetizer


Ceviche should be eaten within 3 days of preparation.


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