Ceviche Recipe

Inspired by The Original Ninfa's on Navigation

Time45m

Serves4

Citrus Marinated Gulf Red Snapper and Shrimp, Mango, Chiles, Onion, Radish

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Frequently paired with

The best thing to pair and share with Ceviche

Selected to serve

Sol de Mayo

Grilled pineapple juice, club soda & orange peel

sweet · tropical · refreshing

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Ingredients

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Ceviche Ingredients

1 1/8 lb (500 grams) Gulf red snapper fillets

8.82 oz (250 grams) Shrimp, peeled and deveined

5/8 cup (150 ml) Fresh lime juice

3 3/8 tbsp (50 ml) Fresh lemon juice

1 medium Mango, diced

1 medium Red onion, finely chopped

1 cup Fresh cilantro, chopped

1 to taste Jalapeño or serrano chiles, minced

4 medium Radishes, thinly sliced

1 tsp Celtic sea salt

Method

Ceviche Preparation

Marinate the Seafood

In a large glass or ceramic bowl, combine the Gulf red snapper fillets and shrimp. Pour the fresh lime and lemon juice over the seafood, ensuring it is fully submerged. Add salt to taste. Cover and refrigerate for at least 30 minutes, or until the seafood is opaque and 'cooked' by the citrus.

Prepare the Vegetables

While the seafood is marinating, prepare the mango, red onion, cilantro, jalapeño or serrano chiles, and radishes. In a separate bowl, mix together the diced mango, chopped red onion, cilantro, and minced chiles.

Combine Ingredients

Once the seafood is ready, drain some of the excess citrus juice if desired. Gently fold in the prepared vegetable mixture with the marinated seafood. Adjust seasoning with additional salt if needed.

Serve

Serve the ceviche chilled in small bowls, garnished with thinly sliced radishes and additional cilantro if desired. Enjoy with tortilla chips or on its own.