Snapper and Pineapple Ceviche

14 INGREDIENTS • 9 STEPS • 3HRS

Snapper and Pineapple Ceviche

Recipe

5.0

2 ratings

For the uninitiated, ceviche is raw seafood (fish, shrimp, calamari, etc.) that’s “cooked” in fresh citrus juices. You can plate this on a bed of lettuce or in a chilled bowl with fried plantain strips, or tortilla chips.

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Snapper and Pineapple Ceviche

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For the uninitiated, ceviche is raw seafood (fish, shrimp, calamari, etc.) that’s “cooked” in fresh citrus juices. You can plate this on a bed of lettuce or in a chilled bowl with fried plantain strips, or tortilla chips.

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

3HRS

Total Time

$3.83

Cost Per Serving

Ingredients

Servings

2

us / metric

1/2 cup

Medium Red Onion

1

Red Bell Pepper

1/2 cup

1

Jalapeño Pepper

6

1

1/2 cup

5 oz

Fresh Yellowtail Snapper Fillets

or Other Ocean White Fish

1

1/3 cup

Fresh Cilantro, chopped

to taste

to taste

Ground Black Pepper

to taste

Hot Sauce

to taste

Tortilla Chips

Nutrition Per Serving

VIEW ALL

Calories

279

Fat

13.2 g

Protein

15.6 g

Carbs

33.9 g

Love This Recipe?

Snapper and Pineapple Ceviche

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking Instructions

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step 1

Juice the Lemon (1) and Limes (6) until you have about 1 cup of fresh juice.

step 1 Juice the Lemon (1) and Limes (6) until you have about 1 cup of fresh juice.

step 2

Dice the Fresh Yellowtail Snapper Fillets (5 oz) into a half-inch dice.

step 2 Dice the Fresh Yellowtail Snapper Fillets (5 oz) into a half-inch dice.

step 3

Place the diced snapper in a small glass bowl and pour in the fresh juice to cover the fish. Swish the fish around in the juice so that every piece floats in the liquid. Cover with saran wrap and refrigerate 3 to 4 hours until the fish is "cooked" and opaque.

step 3 Place the diced snapper in a small glass bowl and pour in the fresh juice to cover the fish. Swish the fish around in the juice so that every piece floats in the liquid. Cover with saran wrap and refrigerate 3 to 4 hours until the fish is "cooked" and opaque.

step 4

Prepare the finely diced Red Onion (1/2 cup) and dice the Red Bell Pepper (1). Add them to a large mixing bowl.

step 4 Prepare the finely diced Red Onion (1/2 cup) and dice the Red Bell Pepper (1). Add them to a large mixing bowl.

step 5

Mince the Jalapeño Pepper (1) and Cucumber (1/2 cup) into a quarter-inch dice. Prepare the chopped Fresh Cilantro (1/3 cup). Add to the same bowl.

step 5 Mince the Jalapeño Pepper (1) and Cucumber (1/2 cup) into a quarter-inch dice. Prepare the chopped Fresh Cilantro (1/3 cup). Add to the same bowl.

step 6

Give the Pineapple (1/2 cup) a quarter-inch dice, and add it to the bowl.

step 6 Give the Pineapple (1/2 cup) a quarter-inch dice, and add it to the bowl.

step 7

Set a fine mesh strainer over a small bowl and pour the fish into the strainer. Transfer the fish to the vegetable mixture. Reserve the juice.

step 7 Set a fine mesh strainer over a small bowl and pour the fish into the strainer. Transfer the fish to the vegetable mixture. Reserve the juice.

step 8

Spoon out 3 to 4 tablespoons of the citrus juices and add to the fish mixture. Dice the Avocado (1) before serving and add to the fish mixture. Gently toss the mixture together to combine. Season with Salt (to taste), Ground Black Pepper (to taste), and Hot Sauce (to taste).

step 8 Spoon out 3 to 4 tablespoons of the citrus juices and add to the fish mixture. Dice the Avocado (1) before serving and add to the fish mixture. Gently toss the mixture together to combine. Season with Salt (to taste), Ground Black Pepper (to taste), and Hot Sauce (to taste).

step 9

Serve with Tortilla Chips (to taste) and a cold cerveza.

step 9 Serve with Tortilla Chips (to taste) and a cold cerveza.

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