Red Snapper Ceviche

Name: Red Snapper Ceviche
Ingredients: 1 pound skinless red snapper fillets, cut into 1/4-inch dice; 3/4 cup fresh lime juice; 1/4 cup fresh lemon juice; 1 jalapeno, seeded and minced; 1/2 cup finely diced red bell peppers; 1/2 cup finely diced yellow bell peppers; 1/2 thinly sliced small red onion; 1 minced small garlic clove; Pinch of ground cumin; Pinch of crushed red pepper; Salt; 1 tablespoon minced cilantro; 1 tablespoon extra-virgin olive oil

13 ingredients

3 steps

Ingredients

1 pound skinless red snapper fillets, cut into 1/4-inch dice
3/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 jalapeno, seeded and minced
1/2 cup finely diced red bell peppers
1/2 cup finely diced yellow bell peppers
1/2 thinly sliced small red onion
1 minced small garlic clove
Pinch of ground cumin
Pinch of crushed red pepper
Salt
1 tablespoon minced cilantro
1 tablespoon extra-virgin olive oil

Directions

1

In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeno, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt.
2

Refrigerate the snapper ceviche for 30 minutes.
3

Stir in the cilantro and extra-virgin olive oil and serve.