Ceviche

Red snapper ceviche is the perfect way to capture the essence of coastal cuisine in a single, vibrant dish. This zesty creation hails from the shores of Latin America, where the art of "cooking" fresh fish in citrus juices has been perfected over centuries. With its tender, citrus-cured red snapper, a colorful medley of veggies, and a hint of spice, ceviche offers a delightful balance of bold flavors and refreshing simplicity. It's not just a dish; it's an experience that celebrates the ocean's bounty and the joy of sharing food with loved ones. Whether served as an appetizer or a light meal, red snapper ceviche is guaranteed to dazzle the taste buds and transport your mind to sunnier, salt-kissed shores.

Peruvian ceviche was truly a revelation! it felt like uncovering a secret that had been hiding in plain sight all along. In El Salvador, ceviche de pescado was always a dish I loved, with its comforting familiarity and bold flavors. But in Peru, I discovered a whole new dimension to ceviche, a more refined approach that emphasized the freshness of the fish and the harmony of its ingredients.

What stood out most was the simplicity and precision of the Peruvian technique. Instead of overwhelming the fish with heavy sauces or excess ingredients, they let the natural flavors shine, complemented by a bright burst of lime juice, the crunch of onions, and the subtle heat of chili peppers. It was a perfect balance of acidity, spice, and texture, light yet incredibly satisfying.

This recipe is my way of blending the flavors of my Salvadoran roots with the elegance of Peruvian cuisine. It’s not just a dish; it’s a journey across cultures and a celebration of how food evolves and brings people together. Whether you’re a ceviche enthusiast or trying it for the first time, I hope this recipe offers a taste of both tradition and discovery.

Red Snapper Ceviche 

Ingredients for the ceviche:

  • 12 oz. Red Snapper fillet 
  • 3 Small Sweet Peppers
  • 1 Jalapeño
  • 1/2 Mango 
  • 1/2 Red Onion
  • Cilantro

Leche de Tigre:

  • 8 Lemons
  • 1 Garlic glove 
  • 1/2 cup Fish stock
  • 1/4 cup fresh orange juice
  • 3 Inches peeled Ginger
  • 1/4 Roasted Sweet Pepper
  • 1/2 Roasted Jalapeño
  • 1/8 small onion 
  • 1 TBSP Salt

Instructions:

Cut the fish into bite size cubes, set aside in the fridge. Roast the pepper until they start to become blackened and set aside, let them cool in ice water. Chop the onion and the mango julienne, the peppers and jalapeño into slices, chop the cilantro, and set aside.

Put in a blender the juice of the lemons, garlic, fish stock, orange juice, ginger, peppers, onions and salt. Tip: Add a small piece of raw fish in the blender for thickness. Blend everything together for 30 seconds.

Mix the ceviche ingredients in a bowl, strain the leche de tigre and pour on top of the ceviche.

You can add avocado or seeds, enjoy with crackers, chips or toast!