Snapper Ceviche

Category: 
Appetizers

Courtesy of Paula Angerstein of Paula's Texas Spirits
Photography by Andy Sams

The array of fresh vegetables in this ceviche provides a beautiful presentation, whether served family style or in individual martini-glass servings. Make sure the snapper is impeccably fresh. Serve with tortilla chips or crackers on the side.

Super easy

Snapper Ceviche

Ingredients

For 8 Person(s)

Cream

  • 2 pounds fresh Gulf red snapper, cut into ½-in. cubes
  • 1 1/2 cups fresh-squeezed lime juice
  • 1 cups finely chopped onion
  • 1 cups seeded and finely chopped tomato
  • 1 cups finely chopped fresh tomatillo
  • 2 seeded and finely chopped jalapeños
  • 1 cups chopped olives
  • 1/2 cups capers
  • 3 tablespoons Texas olive oil
  • 1 teaspoons dried Mexican oregano
  • 1/2 cups finely chopped cilantro

Snapper Ceviche Directions

  1. Combine all ingredients except cilantro in a flat dish and refrigerate for at least 5 hours or overnight. Before serving, drain completely. Garnish with the cilantro.

Top