Snapper Ceviche with Chiles and Herbs

Snapper Ceviche with Chiles and Herbs
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  • ¼ cup loosely packed mint leaves
  • ¼ cup finely chopped cilantro
  • 2 to 3 medium serrano chiles, seeds removed, small dice
  • ¼ medium red onion, small dice
  • 2 medium tomatoes, cored, seeds removed, and small dice
  • ¼ cup freshly squeezed orange juice
  • 8 tablespoons freshly squeezed lime juice (from 3 medium limes)
  • + 1 more ingredients
    • 8 ounces "snapper":/ingredients/537 fillet (or substitute "rock cod":/ingredients/529), large dice

Place fish in a nonreactive mixing bowl, and toss with 2 tablespoons of the lime juice until it is well coated. Cover and refrigerate for 2 1/2 to 3 hours (the fish should be opaque in color and firm to the touch). About 30 minutes before the fish is ready, combine remaining 6 tablespoons lime ...

View full recipe at Chow


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