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Peruvian Red Snapper Ceviche Recipe
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:
- 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