This marinated snapper ceviche is different from the others because the spicy chile-vegetable mixture is spread on the fish after it has finished “cooking.” Add more chiles to pack more punch into your ceviche. And, speaking of packing a punch, Latin legends hold that ceviches are aphrodisiacs and will give a woman many sons. Note: This recipe requires advance preparation.
Marinated Snapper Ingredients
- 2 pounds snapper or sole fillets, washed and cut into one inch strips
- 1/2 cup fresh lime juice
- 1/2 cup fresh lemon juice
- 1/2 cup finely chopped red bell peppers
- 1 large tomato, peeled, seeded, and chopped 2 fresh pimientos, seeds and stems removed, finely chopped, or substitute red bell pepper
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 2 tablespoons cilantro or Italian parsley, minced
- 1 teaspoon salt
- 2 fresh ají chiles, seeds and stems removed, minced, or substitute yellow wax hot or jalapeños
- 1/2 teaspoon sugar
- 1/2 cup white wine vinegar
- Place the fillets in a ceramic bowl, pour the lemon and lime juice over them, and mix the fish gently to coat with the juices. Cover the bowl tightly and refrigerate 8 hours or preferably overnight.
- Mix the remaining ingredients together and allow the mixture to stand at room temperature for one hour.
- Drain the fish and arrange it on lettuce leaves on 4 individual plates. Spread the chile mixture over the fish, dividing it evenly among the plates.