Prepare to tantalize your taste buds with a refreshing culinary journey that brings the vibrant flavors of Mexico right to your plate! This Red Snapper and Shrimp Ceviche is not just a dish – it's a flavor explosion that will transport you to a sunny coastal paradise with every single bite. Perfect for hot summer days, health-conscious food lovers, and anyone seeking a quick, no-cook seafood sensation that's both elegant and incredibly delicious.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Red snapper fillets
- Shrimp
- Lime juice
- Red onion
- Cilantro
- Tomato
- Salt
- Avocado (optional)
Instructions
- Begin by preparing the ingredients. Rinse the red snapper fillets and shrimp under cold running water. Pat them dry with paper towels to remove excess moisture.
- Using a sharp knife, cut the red snapper fillets into small, bite-sized cubes, approximately 1/2 inch in size. Place the cubed fish into a large mixing bowl.
- If using raw shrimp, peel and devein them. Rinse the shrimp and chop them into small pieces, similar in size to the red snapper. Add the chopped shrimp to the mixing bowl with the fish.
- In a separate bowl, squeeze fresh lime juice to yield about 1/2 cup. Pour the lime juice over the fish and shrimp mixture, ensuring all the seafood is well coated. The acidity from the lime juice will "cook" the seafood.
- Finely chop 1/2 of a red onion and add it to the bowl. The red onion will add a nice crunch and flavor to the ceviche.
- Chop a handful of fresh cilantro and add it to the mixture. Adjust the amount based on your personal preference for cilantro.
- Dice one medium-sized tomato and fold it gently into the ceviche mixture. The tomato adds freshness and color to the dish.
- Season the ceviche with salt to taste. Start with a small amount and adjust according to your preference.
- Gently mix all the ingredients together until well combined. Be careful not to break apart the fish and shrimp too much.
- Let the ceviche marinate in the refrigerator for about 10-15 minutes to allow the flavors to meld and the seafood to "cook" in the lime juice.
- If desired, slice an avocado just before serving. This can be served on the side or gently mixed into the ceviche for added creaminess.
- Once ready to serve, give the ceviche a final gentle stir. Taste and adjust seasoning if necessary. Serve chilled in small bowls or on a platter, garnished with additional cilantro if desired.
Tips
- Always use the freshest seafood possible. The quality of your fish and shrimp is crucial for an outstanding ceviche.
- Make sure to cut your fish and shrimp into uniform, small pieces to ensure even "cooking" in the lime juice.
- Don't marinate the seafood for too long – 10-15 minutes is typically perfect to maintain the right texture and prevent the fish from becoming too tough.
- Use fresh lime juice, not bottled. The brightness and acidity make a significant difference in the final flavor.
- If you're sensitive to raw seafood, you can briefly blanch the shrimp before using it in the recipe.
- Serve the ceviche well-chilled for the most refreshing experience.
- For added depth, consider adding a small amount of finely minced jalapeño for a subtle kick of heat.
Nutrition Facts
Calories: 284kcal
Carbohydrates: g
Protein: 37g
Fat: 3g
Saturated Fat: g
Cholesterol: 226mg
