Snapper and Pineapple Ceviche
When we were in Costa Rica earlier this year, the one thing that we had plenty of was ceviche. First night at a restaurant? Ceviche. Drinks and snacks by the pool? Ceviche. Catch of the day from the guys’ fishing charter? Ceviche. As a result, I got ceviche’d-out.
Why you’ll love this recipe:
- It’s fresh, light, healthy and delicious.
- Ceviche is quick and easy to make.
- Uses fresh vegetables and the freshest fish you can find.
- Makes a tasty snack or appetizer.
- Great for summer entertaining.
Ingredients:
- Limes – citric acid “cooks” the fish in the ceviche Most of what we use is lime, but you can use other sour citrus.
- Lemon – another citric acid to help cook the fish.
- Fresh fish – I used fresh yellowtail snapper, but it works with red snapper, corvina, grouper, or other whitefish. Avoid oily fish.
- Red Onion – adds a bit of a bite and brilliant purple color to the ceviche recipe.
- Sweet Bell Pepper – You can use red, orange or yellow or a combination of the three.
- English Cucumber – These are the seedless cucumber.
- Jalapenos – to add a spicy kick.
- Pineapple – I used freshly chopped pineapple, but you can also use canned pineapple tidbits.
- Avocado – I prefer the Haas avocado, but you can use a “skinnycado” too.
- Cilantro – adds a fresh flavor, you can use the stems and leaves.
- Salt & Pepper – to season the fish ceviche.
- Hot Sauce – optional.
- Tortilla Chips – for serving.
- Juice the limes and lemon until you have about ¾ – 1 cup of fresh juice.
2. Cut the snapper or whatever fresh fish you’re using into ½ – ¾” pieces. If there is a dark red bloodline in the fish, cut it out. This is the fishy tasting part of any fish and should be removed especially if you’re eating it “raw”.
3. Transfer the diced seafood to a bowl and cover with the citrus juices. Cover the bowl with plastic and refrigerate for 2-4 hours to “cook” the fish.
4. Drain the fresh fish in a mesh strainer and reserve the citrus juices to add back to the ceviche later. See how the color of the raw snapper has become opaque? That’s the power of citrus acid.
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5. Combine chopped bell pepper, cucumber, red onion and jalapenos in a bowl. Toss to combine.
6. Add the fish and chopped cilantro as well as a few tablespoons of the reserved citrus juices.
7. Season the fish ceviche with salt, pepper and hot sauce as desired.
8. Just before serving, add the diced avocado and toss it to coat. Serve with tortilla chips.
You can plate this on a bed of lettuce or in a chilled bowl with fried plantain strips, but I like mine with crispy tortilla chips. In Costa Rica, the locals eschewed bagged tortilla chips for the freshly fried version at every turn. In truth – they were much better, phenomenal really. But a good bagged variety won’t dampen the flavors of this bright and tangy dish. Believe me, you want this.
More seafood recipes to try:
- Grilled Swordfish Steaks with Olive Relish
- Pesto Salmon
- Grilled Shrimp with Pineapple Glaze
- Pan Seared Scallops over Spinach Pesto Pasta
- Calamari, Avocado and Grapefruit Bruschetta
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Snapper and Pineapple Ceviche
INGREDIENTS:
- ½ cup red onion finely diced
- 1 red bell pepper 1/4″ dice
- ½ cup hothouse cucumber or regular cucumber peeled, seeded and 1/4″ dice
- 1 jalapeño minced
- 6 limes
- 1 lemon
- ½ cup fresh pineapple 1/4″ dice
- ¾ pound yellowtail snapper fillets or other ocean white fish 1/2″ dice
- 1 haas avocado peeled, seeded, 1/2″ dice
- ⅓ cup cilantro chopped
- salt and pepper to taste
- hot sauce optional
- tortilla chips for serving
DIRECTIONS:
- Juice the lemon and limes until you have about 1 cup of fresh juice.
- Place the diced snapper in a small glass bowl and pour in the fresh juice to cover the fish. Swish the fish around in the juice so that every piece floats in the liquid. Cover with saran wrap and refrigerate 3-4 hours until the fish is “cooked” and opaque.
- In a large bowl, combine the red onion, bell pepper, cucumber, jalapeño, pineapple and cilantro.
- Set a fine mesh strainer over a small bowl and pour the fish into the strainer. Transfer the fish to the vegetable mixture. Spoon out 3-4 tablespoons of the citrus juices and add to the fish mixture. Add the diced avocado just before serving and gently toss the mixture together to combine. Season with salt and pepper and hot sauce (if using) to taste.
- Serve with tortilla chips and a cold cerveza.
NUTRITION:
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Recipe absolutely slaps. Whole family is loving it. Went with fresh Red Snapper and chipotle Tabasco
Fantastic! Great for a potluck or large gathering. Absolutely loved the flavours!
Glad you enjoyed it Teresa! The key is fresh snapper!
The recipe and flavor combinations were excellent! My only problem with the cooking directions is that 3-4 hours is a bit too long to let the fish “cook” in the citrus. In my experience, a wait time of 45-60 minutes will get the fish to that desired opacity, while still leaving the flesh tender and not at all rubbery. Other than that, this ceviche is fantastic!
Thank you for the tip — I’ll try it that way the next time. Glad you liked the flavors!
So excited to try this Costa Rica-inspired recipe – I loved eating my way through that country and lately, I’ve been looking for more healthy high-protein recipes to add to my weekly meal prep!
Let me know how you like it, Rebecca!
Mmmm, this sounds amazing, especially with those freshly fried tortilla chips you mentioned! It’s probably a good thing I don’t have routine access to those, ha! I’d have to run 8 miles a day to offset the damage!
There’s that…
This looks so refreshing! It is amazing how the acid can transform the proteins like that. Ceviche is so lovely and tangy and great for a hot summer day.
I feel the same way about ceviche! Ideal for this steamy weather.
Never tried ceviche but looking at your pics I think I am going to give it a go! What an interesting dish!
Ceviche is a “thing” in these parts.
Wonderful recipe Lisa! I’m crazy for ceviche, nothing beats fish cooked in lemon in my opinion, such a refreshing dish with the addition of pineapple and all the goodies. Will make your recipe a.s.a.p. 🙂
I’m still waiting on the crawdad boil recipe. Although all you dishes look amazing!
You’re too funny! I’ve scheduled the crawfish tentatively for the 18th! Thanks for following my page!
Beautiful pics! This recipe is making me so hungry right now!!
Thank you! I love ceviche!