Vermilion Snapper Ceviche
- 20 min
- Serves 4
- 9 ingredients
20 minutes to prep. Fresh vermilion snapper is bathed in bright lime juice and tossed with crisp vegetables and fragrant cilantro for a vibrant, Gulf‑style ceviche. The citrus “cooks” the fish while preserving its sweet, delicate flavor, making it a quick, crowd‑pleasing dish perfect for warm afternoons.
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Method
Cut the vermilion snapper into small cubes and place them in a large bowl.
Squeeze enough lime juice over the fish to completely cover it; stir and let it marinate for at least 1 hour (or up to several hours) until the fish appears opaque.
While the fish is marinating, chop cilantro, dice the bell pepper, cucumber, tomato, and red onion.
After the fish has marinated, add the chopped vegetables and cilantro to the bowl.
Season the mixture with salt and black pepper to taste and gently toss everything together.
Allow the ceviche to rest for an additional 30 minutes before serving.
Serve chilled with tortilla chips or fresh crackers.
Tips while you cook
- Marinate fish fully
- Cover the fish completely with lime juice and let it sit for at least 1 hour until it turns opaque.
- Prep vegetables during marination
- Chop cilantro and dice the bell pepper, cucumber, tomato, and red onion while the fish is marinating.
- Rest before serving
- Allow the assembled ceviche to rest an additional 30 minutes before serving to let flavors meld.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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