Snapper Ceviche
Ceviche is one of those dishes that feels as fresh in concept as it tastes on the plate. Though its origins are debated, most culinary historians trace it back over 2,000 years to the coastal regions of Peru, where indigenous cultures “cooked” raw fish in the acidic juice of fermented fruit. When the Spanish arrived with citrus fruits like lime and lemon, the dish evolved into what we recognize today: fresh fish cured in citrus and brightened with vibrant local flavor.
Ceviche Around the Globe
Over time, ceviche has taken on countless regional identities, each a delicious reflection of local traditions and ingredients. In Mexico, you’ll often find it made with chopped tomato, creamy avocado, fresh cilantro, and a dash of hot sauce—served atop crunchy tostadas for that irresistible textural contrast. Ecuador’s version leans toward the comforting and savory, typically served in a chilled, almost soupy tomato-based marinade, sometimes with a side of popcorn or plantain chips for some added crunch.
In the Caribbean, tropical flavors shine through with the addition of coconut milk, lending a smooth, slightly sweet note that softens the acidity while enhancing the delicate flavors of the seafood. Across Central and South America, and even parts of Asia where raw fish preparations are common, ceviche continues to evolve—sometimes spicy, sometimes herbaceous, always tied to the ocean and the rhythms of coastal life. These regional twists all celebrate the cultural importance of eating close to the sea, using what’s fresh, local, and vibrant in a way that feels both timeless and ever-new.
This snapper ceviche takes that heritage and adds a fresh, crisp layer of contrast. Thin slices of delicate snapper are bathed in a quick lemon-lime marinade that firms the flesh just enough while infusing it with a vibrant tang. But what makes it sing is the supporting cast: paper-thin Honeycrisp apple, watermelon radish, cucumber, red onion, and jalapeño—all bringing sweetness, spice, and crunch. A hint of horseradish adds subtle heat, and a drizzle of good extra-virgin olive oil ties everything together with smooth richness.
This snapper ceviche is a dish that feels luxurious and light all at once—refreshing enough for a hot summer afternoon but flavorful and satisfying enough to enjoy year-round. And with zero cooking required (bonus), it’s as effortless as it is elegant. Snapper ceviche isn’t just a dish; it’s a celebration of raw ingredients at their very best.
Snapper Ceviche
Ingredients:
- 12-ounce fresh red snapper
- 2 Honeycrisp apples, left whole, thinly sliced
- 1 watermelon radish, trimmed, thinly sliced
- 3 Persian cucumbers, trimmed, thinly sliced
- 2 jalapeños, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 1/2 limes, divided
- 1 1/2 lemons, plus additional for the apple slices, divided
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon prepared white horseradish
- Kosher salt to taste
- Freshly ground black pepper, for serving
- Fresh chives, for garnish (optional)
Directions:
- Slice the snapper on a bias, into thin, two-inch slices.
- Squeeze 1 lemon and 1 lime through a fine strainer into a medium mixing bowl and mix well. Add the snapper slices to the citrus mixture and toss gently to coat. Allow the fish to sit, mixing occasionally, for 2-3 minutes. Once the fish flesh is whitish, remove it from the marinade, place it in a new clean mixing bowl, and set it near your workstation. Discard the citrus curing mixture.
- Slice the apple, radish, cucumber, jalapeño, and red onion (ideally using a mandoline if you have one), but if not, a slicing knife to make very thin slices of each, and place them in separate piles on a cutting board as you go. Rub the apple slices with a little lemon juice to help prevent browning, removing any apple seeds you see.
- Squeeze the remaining half lemon and half lime into the mixing bowl with the fish. Add the olive oil, horseradish, and Kosher salt to taste and toss well to blend. Taste and adjust the season as needed.
- To Assemble: On four serving plates, fan out the sliced apple in a large circle, about the size of a grapefruit, making the base. Make a slightly smaller circle on the apple using the watermelon radish.
- Spoon a generous scoop of the snapper in the middle of the serving plate. Sprinkle the red onion, shaved cucumber, and jalapeño on top of the fish. Drizzle the citrus-olive oil mixture from the mixing bowl on top, followed by some freshly ground black pepper. Garnish with fresh chives and serve right away.
