Home  |  Market  |  Recipes  |  Fish

Snapper Ceviche

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

Snapper Ceviche


  • 2 pounds Snapper, filleted and completely boneless, cut into 1 inch pieces
  • 8 limes, juiced
  • 8 lemons, juiced
  • 2 oranges, juiced
  • 1 red pepper, cut into 1/2-inch dice
  • 1 red onion, cut into 1/2-inch dice
  • 1 bunch cilantro, stemmed and roughly chopped
  • 1 serrano chile, roughly chopped
  • 2 avocados, peeled, seeded, and cut into 1/2-inch dice
  • 1 cucumber, peeled and cut into 1/2-inch dice



Transfer the red snapper to a bowl. Season lightly w/ salt. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours.

Stir the red pepper, onion, cilantro, and chile into the red snapper mixture.