Salmon and Red Snapper Ceviche


The fish is cooked in the enzymes of the citrus fruit. It’s similar in texture to a tartare and has that fresh taste of sushi but it also has the amazing summer flavors that make it seasonal and super tasty.

Serves 8

1 pound fresh pink snapper, skinned and cut in half lengthwise, then cut into small dice
1 pound salmon, shelled, cut into small dice
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup finely chopped fresh cilantro, plus leaves for garnish
½ cup grape tomatoes, sliced in half
4 green onions, green and pale green part only, thinly sliced
1 or 2 jalapenos, finely diced depending on how spicy you like (you can remove the seeds and the membrane if you like it more mild)
1 ripe mango, peeled, halved, pitted and finely diced
1 peach, finely diced
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for serving
1/4 cup Pickled Red Onions, recipe follows, for garnish
Red onion, for garnish
Lime zest, for garnish
Avocado, optional
Kettle cooked potato chips, for garnish

Place the snapper and salmon in a large bowl. Toss with the lime and orange juice and let stand for 30 minutes. Strain the snapper and salmon and place in a separate bowl.

Add the grape tomatoes, cilantro, onions, chiles, mango, peaches, salt and pepper and toss gently to combine. Drizzle with the olive oil and toss.

Place the ceviche on a serving platter or on individual plates. Drizzle with a bit more olive oil. Garnish with Red Onions, lime zest avocado and potato chips.

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