Red Snapper Ceviche

Ceviche is a much loved Latin American appetizer and the lime juice used in most ceviche recipes "cooks" the fish, turning it opaque and firming the flesh. Bitter Seville orange juice is used in Ecuadorian ceviche recipes and the "limon" (similar to a Florida Key lime) is used in various others.

You should only use very fresh fish in Mexican ceviche recipes. Sole, red snapper and pompano are all used in ceviche. Two Inca favorites, corn nuts and popcorn, are often served as an accompaniment to ceviche so if you like authentic Mexican recipes, you can try that combination. Alternatively, tortilla chips are always great for dipping.

Ceviche with Red Snapper and Serrano Chilies

Ingredients -

1 lb fresh red snapper fillets
1 tomato, cored, seeded and diced
¾ cup limejuice
½ cup bottled clam juice
1 red onion, finely diced
2 serrano chilies, stemmed and thinly sliced into circles
1 ½ teaspoons salt
1 cup cilantro leaves, roughly chopped

Preparation:

Cut the fish into ½ inch cubes and put them in a ceramic or glass bowl. Toss with ½ cup of the limejuice, cover, and marinate for 15 minutes in the refrigerator.

Drain and discard the limejuice.

Transfer the red snapper to a bigger bowl. Stir in the rest of the limejuice, the onion, tomato, clam juice, cilantro, salt, and chilies. Chill for at least an hour and up to one day, so the flavors can combine nicely.

Serve in bowls lined with lettuce leaves or with spears of romaine lettuce.

(Serves 4)

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