Classic Ceviche
A classic ceviche turns fresh fish into a stunning appetizer. For the recipe, red snapper marinates in freshly squeezed citrus juice then mixes with a medley of chopped vegetables and fruit. This dish is best served with tortilla chips or tostadas for extra crunch!
The first time I tried ceviche was on a deep-sea fishing excursion in Panama. The captain made us a quick lunch on the boat with our fresh catch. He quickly chopped up the fish, squeezed some lime juice on top, and tossed it with ripe tomatoes and onions. I wanted to recreate this amazing dish at home for a light appetizer to enjoy during these warm days.
The nice thing about this dish is you don’t have to fire up the stove. Just grab a knife and cutting board and you are set. For my version, I use chopped pieces of red snapper, marinated in a trio of juices. I like to add a variety of crisp and creamy produce to make a colorful and flavorful dish. Add generous scoops on top of tostadas for an easy lunch or dinner, or an irresistible sharable dip with chips.
READ: Classic Ceviche
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