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Serves/Makes: 4

Ingredients:

• 1 pounds 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

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