Red Snapper Ceviche Recipe

Name: Red Snapper Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 pounds boneless, skinless red snapper fillets, cut into 1/4-inch dice; 1 tablespoon habanero hot sauce; 1/4 cup fresh lime juice; 1 tablespoon fresh lemon juice; 2 tablespoons olive oil (preferably Spanish); 1 tablespoon fine sea salt; 1 tablespoon chopped fresh tarragon; 1 tablespoon chopped fresh cilantro leaves; 1/2 red onion, very thinly sliced; 1 habanero chile, seeded and minced; 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving; Garnish: Guacamole, avocado slices, sliced boiled potatoes, corn nuts, popcorn

Servings: persons

2 pounds boneless, skinless red snapper fillets, cut into 1/4-inch dice
1 tablespoon habanero hot sauce
1/4 cup fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons olive oil (preferably Spanish)
1 tablespoon fine sea salt
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh cilantro leaves
1/2 red onion, very thinly sliced
1 habanero chile, seeded and minced
8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
Garnish: Guacamole, avocado slices, sliced boiled potatoes, corn nuts, popcorn

1
In a large bowl, combine all the ingredients except the tortillas and garnish and let them marinate for at least 2 hours in the refrigerator.
2
Check for salt and serve immediately.
3
The filling can sit for 1 to 2 hours, refrigerated, before it gets mushy.
4
To serve, divide the filling, salsas, and garnishes equally between the crispy shells and arrange in a taco holder.
5
Or, lean the filled shells in a row, propped upright, on a platter.
6
Eat right away.
7
To build your own, spoon some filling in a crispy shell, top with salsa and garnishes, and eat right away.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds boneless, skinless red snapper fillets, cut into 1/4-inch dice, 1 tablespoon habanero hot sauce, 1/4 cup fresh lime juice, 1 tablespoon fresh lemon juice, and more.

Yes, Red Snapper Ceviche falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Snapper Ceviche

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