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When was the last time you took a vacation? After two years, I finally decided to take some time off to recharge and it was glorious! (Self-care is all the rage, right?) While all of New York was going through a rough cold week, I was in a bikini, sipping on margaritas and eating my way through some amazing fresh seafood in Miami. The one dish I kept going back to was ceviche, ordering different versions at every restaurant. I even found a ceviche delivery service for the beach. Jackpot! Yeah, it was pretty phenomenal. When I returned to New York, I was still dreaming about all the food I ate. Obviously, I had to create a version of this dish inspired by my trip.
Okay, so what is ceviche? It’s a South American creation made up of slices or chunks of raw fish (or shellfish) tossed in an acidic marinade of citrus juice to cook it! As the fish sits in this marinade, the acid causes the proteins to denature and coagulate in the same way as using heat. The result is an opaque appearance with the firmer texture of cooked fish. I used a fresh snapper and highly recommend buying sushi grade fish because it is the hero of this dish and you’re going to want super high quality. Now, the spicy green sauce has cilantro, cumin, jalapeño, lime juice, salt and sugar bringing in some delicious tangy and spicy flavors. I have been obsessed with sumo oranges lately because they are just the perfect combination of sweet and tart, really completing the dish and giving you an explosion of flavors with every bite.
What is better than sandy beaches with blue water and delicious cocktails you ask? This Red Snapper Ceviche with Spicy Green Sauce and Orange, of course! Make this for your next spring soirée and leave your guests wanting more. I like to serve it with a side of fried tortilla chips to add a little crunch.
Recipe and Headnote Rachel Gurjar
For the Red Snapper
- 8 ounces red snapper, sushi grade, skin removed, cubed
- 1/ 2 cup lime juice
- 2 tablespoons lemon juice
- Kosher salt, To Taste
- 1 orange, segmented (we used sumo)
- 1/ 4 red onion, sliced for garnish
- 1 jalapeño, sliced, optional for garnish
- Micro-greens, optional for garnish
For the Green Chili Sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 bunch cilantro, leaves and stems
- 3/ 4 teaspoon cumin seeds
- 1 jalapeño
- 1/ 2 cup olive oil
In a medium glass bowl, add lime, lemon juice and cubed fish. Sprinkle with salt and let it marinate in refrigerator for 1 hour. Make sure all pieces of fish are covered in citrus juice.
In a high speed blender, add all the sauce ingredients except for olive oil. Start blending and slowly drizzle in olive oil until smooth.
To serve, spread green chili sauce at the bottom of a wide bowl, add fish cubes and oranges segments, then drizzle over some marinade juice. Garnish with sliced jalapeño, red onions and micro-greens, then serve immediately.