Ceviche of Red Snapper from Rosa Mexicano

Name: Ceviche of Red Snapper from Rosa Mexicano
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1½ pounds fillet of red snapper; ⅔ cup lime juice; ⅔ cup lemon juice; ½ cup light, fruity olive oil; ½ cup light, fruity olive oil; Salt to taste; Pepper to taste; 2 tablespoons chopped cilantro leaves; 1 medium white onion, finely chopped; 2 large ripe tomatoes; 4 fresh serranos, finely minced, seeds and all (see Note)

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This traditional marinated raw fish dish, tart and hot, clean and light, is among the most popular at the New York restaurant.

Ingredients

1½ pounds fillet of red snapper
⅔ cup lime juice
⅔ cup

Americas
Mexico
United States
New York City
Fish course
Pescatarian
Central America
Gluten-free

Method

Cut fish in 1¼-inch squares (see Note). Combine with lime and lemon juice in dish; refrigerate for about 5 hours. By that time interior should be opaque, no longer raw-looking; check to be sure.
Drain, then rinse very delicately. Combine in a serving bowl with the oil, salt, pepper, cilantro, and onion. Without peeli