Recipe courtesy of Scott Leibfried

Ceviche

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Yield: 15 to 18 servings
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Ingredients

5 pounds fresh skinless snapper fillet, cut into cubes

2 lemons, juiced

2 limes, juiced

1 red pepper, finely diced

1 green pepper, finely diced

1 yellow pepper, finely diced

1 red onion, finely diced

2 jalapenos, seeded and finely diced

1/2 cup whole cilantro leaves

1/2 cup whole parsley leaves

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

Tortilla chips or crackers

Directions

  1. Spread the fish evenly in a large, non reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will cook the fish throughout. Add the rest of the ingredients and season with salt and pepper. Serve with tortilla chips or your favorite cracker.

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