Recipe April 4 - ABC 33/40 - Birmingham News, Weather, Sports

Recipe April 4

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Snapper Ceviche

2 pounds snapper fillets, cut up
1 cup lime juice (about 8 large limes)
1/2 cup seeded tomato, diced
1/2 cup red onion, diced
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 tablespoon bottled hot sauce,optional
1 serrano chile, optional

Put the snapper in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, onion, and cilantro. Season with salt and pepper, to taste, and the hot sauce and chile, if using.