Red Snapper Ceviche

After a horribly humid weekend. I was in need of something fresh and cooling for tonight’s dinner. I’d recently bought a new Latin cookbook and had made a mental note of a tasty sounding recipe for ceviche. I’d never made this type of dish before and it all looked pretty easy so gave it a whirl. It was just what we needed. A wonderful burst of citrus with cold, tender fish quite literally cooked in the lemon/lime and orange juices. It made the perfect starter course – absolutely delicious and fresh. It’s fast set to become a summer standard in my household.

2 red snapper fillets (skinned and deboned)
1 orange
1 lemon
1 lime
2 spring onions (finely chopped)
½ teaspoon salt
freshly ground black pepper
2 tablespoons chopped coriander
1 fresh jalapeno chilli (seeded and finely chopped)

Cut the snapper into small chunks and place in a large non-reactive bowl. Zest and then squeeze out the juices of the orange, lemon and lime and place everything into a bowl. Whisk in the olive oil, spring onion, salt, pepper, coriander and jalapeno. Pour this marinade over the fish and stir well. Cover the bowl with plastic wrap and refrigerate for 1½ hours. Remove from the fridge and stir the fish well, then refrigerate for a further 1½ hours.

Spoon out the fish into pre-chilled bowls or glasses with a little of the marinade and serve immediately.

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