Name: Ceviche of Red Snapper
Yield: Makes 4 appetizer servings
Ingredients: 1/2 lb snapper fillet; 2 Tbsp fresh lime juice; 1 Tbsp extra-virgin olive oil; 1 tsp minced jalapeño, seeded; 1 clove garlic, minced; 1/2 tsp salt; 1/8 tsp freshly ground pepper; 2 plum (Roma) tomatoes; 1/2 small red onion; 1 green onion; 4 tsp chopped fresh cilantro or flat-leaf parsley

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Ceviche of Red SnapperKeith Ferris/The Culinary Instit

Other seafood may be used in this dish, including scallops, tuna, swordfish, squid, or monkfish. Fish with a relatively firm texture, like that of snapper, is the best choice. Select fish that is perfectly fresh, since the fish is "cooked" only by the acidity of the lime juice. Serve avocado slices as an accompaniment, and garnish the plates or platter with additional sliced tomatoes and sprigs of cilantro.

Recipe notes

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