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Peruvian Red Snapper Ceviche Recipe

Submit a photo for the recipe: Peruvian Red Snapper Ceviche Serves/Makes: 4

Ingredients:

  • 1 pound red snapper fillets
  • Juice of 3 lemons
  • Juice of 3 limes
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 pinch Cayenne pepper
  • 1 Chili, finely chopped
  • 2 tablespoons freshly chopped Coriander (cilantro)
  • Salt and pepper
How to cook Peruvian Red Snapper Ceviche:
  • Wash the red snapper fillets under cold running water and pat dry on kitchen paper.
  • Cut the red snapper fillets into bite-sized pieces and place in a shallow dish together with the remaining ingredients.
  • Mix to coat well and refrigerate for 4-6 hours before serving, turning once or twice.

Notes:

Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.

This recipe for Peruvian Red Snapper Ceviche serves/makes: 4


Main Ingredient: Snapper
Preparation Method: Marinated/Uncooked
Cuisine: South American
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