Snapper Ceviche

making ceviche

It is a gorgeous day out today. Next to zero clouds in the sky, high 80s with a great breeze.  Absolutely beautiful.

So I putzed around a bit, cleaned up the apt, then headed out with food on the brain. Fresh food.

Days like today call for fresh food and fresh food only.

Having mentally agreed on that, I made for my seafood market. Almost immediately, I was drawn to the fresh fish on display. Specifically the ‘Snappah’.

I got closer and was pleased to find the snapper was from Panama. Flown in this morning.

Oh fuck yeah.

So let’s see, beautiful, summer day out…Panamanian Snapper….



I’ve never made Ceviche before but after Panama, I’ve been patiently waiting for juuuuust the right time to try my hand at it. Panamanian Ceviche is like what Clam Chowder is to Boston. Like Philly to a Cheesestake. LA to Pornstars.

My POINT is, I’ve had the best and today was the perfect opportunity to try and recreate it. My only regret is that I didn’t have a bottle of Rosé to go along with it.


Snapper Ceviche

What I Used

1 .25lb Snapper Filets (skinned). 1/4 cup thinly sliced Red Onion (1/2″ slices). 3 tbsp chopped Cilantro. 3 limes (halved). Salt. Pepper. Bread (toasted).


What I did

Slice the snapper as thin as possible into 1/2″ long pieces. On the bias if possible. 

Put in a large bowl.

Next slice the onion, chop the cilantro and add them to the bowl of Snapper.

ceviche recipesIMG_20140706_164605_1

Using a fork, toss to combine.

Season generously with salt and pepper.


Squeeze the halved limes over the snapper and toss again.

Marinate the mixture in the ‘fridge for 2 mins to allow juices to be released from the snapper. 

The lime juice sort of cooks the snapper, turning it an opaque, white color.

Lastly, optionally, toast a couple slices of bread and slice longwise into 3 pieces.

To serve, divide the snapper into clear glasses and serve with the warm toasts.

ceviche recipes
how to make ceviche IMG_20140706_172254_1

I’m gonna go on ahead and cross this off the Bucket List.

making ceviche
The guy forgot to skin my snapper so I did it myself. Sliced right into my finger… 😦


24 thoughts on “Snapper Ceviche

  1. I swear with your recipe posts it’s like you’ve been inside my head. I have been craving ceviche for WEEKS but couldn’t found a recipe that sounded appetizing!

    xx Cara

  2. I am sorry about your snapper skinning injury, but worth it right?

    Red snapper is the unofficial fish of Auckland but I admit that I’m not so keen on it when cooked. I might try it raw next time instead. Fish seem to have different names in different countries though, I wonder if a snapper in Auckland is the same snapper in Panama is the same snapper in Boston?

    1. Aw thanks Genie. You know I can’t remember the last time I cut myself while cooking. It kinda stunned me for a moment.

      Personally, I think seafood varies by location. Even shellfish. For example; Oysters picked from Rhode Island taste different than Oysters off the coast of Maine, which are dramatically different than Oregon oysters.

      I think it plays into what they feed off of, which would vary by geographical location.

      In Panama…I ate some form of ceviche every day and every type was noticeably different that the ceviche I’ve had here in the Northeast.

      Interesting that you don’t like Snapper cooked…you should give this a try.

  3. Like “LA to Pornstars” …. oh boy, hahaha
    I did not know that LA was famous for this at all, but it’s good to know 🙂

    Bravo for this delicious looking ceviche, Dana. I am such a coward that I don’t want to attempt making this type of food at all; mainly because, it is hard to find a fresh fish and I still don’t know how to handle seafood. I admire your dish though, and I agree it would be even more yummy with a nice cold glass of rosé.

    Hope your booboo gets better by now 🙂

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