Snapper and Pineapple Ceviche

3:00:00

For the uninitiated, ceviche is raw seafood (fish, shrimp, calamari, etc.) that’s “cooked” in fresh citrus juices. You can plate this on a bed of lettuce or in a chilled bowl with fried plantain strips, or tortilla chips.

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Ingredients
- Serves 2 +
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1/2 cup Red Onion
1/2 cup Cucumber
1/2 cup Pineapple
0.25 lb Fresh Yellowtail Snapper Fillets
to taste Salt and Pepper
to taste Hot Sauce
to taste Tortilla Chips
Directions HIDE IMAGES
STEP 1
Juice the Lemon and Lime until you have about 1 cup of fresh juice.
STEP 2
Dice the Fresh Yellowtail Snapper Fillets into a half-inch dice.
STEP 3
Place the diced snapper in a small glass bowl and pour in the fresh juice to cover the fish. Swish the fish around in the juice so that every piece floats in the liquid. Cover with saran wrap and refrigerate 3 to 4 hours until the fish is "cooked" and opaque.
STEP 4
Prepare the finely diced Red Onion and dice the Red Bell Pepper. Add them to a large mixing bowl.
STEP 5
Mince the Jalapeño Pepper and Cucumber into a quarter-inch dice. Prepare the chopped Fresh Cilantro. Add to the same bowl.
STEP 6
Give the Pineapple a quarter-inch dice, and add it to the bowl.
STEP 7
Set a fine mesh strainer over a small bowl and pour the fish into the strainer. Transfer the fish to the vegetable mixture. Reserve the juice.
STEP 8
Spoon out 3 to 4 tablespoons of the citrus juices and add to the fish mixture. Dice the Avocado just before serving and add to the fish mixture. Gently toss the mixture together to combine. Season with Salt and Pepper and Hot Sauce.
STEP 9
Serve with Tortilla Chips and a cold cerveza.
Share Your Tips
Astrid Adam
So fresh!
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