Gulf Red Snapper Ceviche
Gulf Red Snapper season runs from June 17th to July 31st, and the fish can be caught with soft-bodied jigs, bucktails and spoons. Or, talk to the good people at The Tides Seafood Market & Provisions, on Safety Harbor’s charming Main Street. The Tides provided us with this zesty ceviche recipe, just perfect when it’s too hot to turn on the oven.
Ingredients
- 1 pound skinless red snapper cut into bite-sized pieces
- Zest and juice of 4 limes about ¾ cup lime juice
- Zest and juice of 1 lemon about ¼ cup lemon juice
- ¼ cup finely dicd red bell pepper
- ¼ cup finely diced green bell pepper
- ¼ cup finely diced red onion
- 2 cloves garlic finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes or to taste
- 2 tablespoons chopped or torn cilantro can substitute flat-leaf parsley
- 1 tablespoon extra-virgin olive oil
- Optional to make spicy: 1 minced jalapeño
Instructions
- In a large bowl mix all ingredients except the fish. Fold juice/seasoning mixture into fish and let rest for 30–45 minutes. This is very versatile and can be served with toast points, tortilla chips, or crackers.
Notes
The Tides Seafood Market & Provisions
305 Main St., Safety Harbor 727-699-8433 thetidesmarket.com IG @thetidessafetyharbor
305 Main St., Safety Harbor 727-699-8433 thetidesmarket.com IG @thetidessafetyharbor
