Snapper Ceviche with Avocado and Lime
Raw fish cured firm in citrus instead of heat, on the table in half an hour with no stove involved.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min (curing)
- Written
Method
-
Toss the diced snapper with the lime juice and a big pinch of salt in a non-reactive bowl, pushing the pieces down so they’re fully submerged.
-
Refrigerate, stirring once halfway through, until the fish is opaque and firm all the way to the center, 25 to 30 minutes.
-
Drain off most of the lime juice, leaving a few tablespoons behind for moisture.
-
Fold in the red onion, jalapeño, corn, and cilantro.
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Fold in the avocado just before serving so it stays in cubes instead of turning to paste.
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Taste and add more salt or lime, then serve cold with tostadas.
Notes
The lime juice is doing the same job a hot pan would — unwinding the proteins in the fish until they turn opaque and firm — which is why the dice needs to be small and even. A piece cut too thick stays raw and slick in the middle no matter how long it sits. Buy the freshest fish you can find and ask the counter for something they’d eat raw; this isn’t the place for anything that’s been sitting.
Bay scallops or peeled shrimp, cut small, cure the same way and are a good stand-in if snapper isn’t around. Spoon it into lettuce cups instead of serving it with tostadas and it stops being an appetizer and turns into lunch.