Red snapper ceviche

The white fish is marinated in citrus, chili, and fresh herbs.

This high-protein, low-fat dish is anything but bland. Citrus zest, pickled shallots, chili oil, and fresh herbs create a combination of flavors that marry well with red snapper’s sweet mildness. Pro tip: Buy the freshest saltwater fish available and make sure to choose one with firm, translucent flesh and a briny scent. Stay away from anything with a fishy nose. Keep the fish in the refrigerator until ready to use.

Serves 6

Prep time: 50 minutes
Chill time: 30 minutes


2 pounds red snapper filet, cut into 1/5-inch thick pieces
1 orange, juiced and zested
1 lemon, juiced and zested
1/8 teaspoon chili oil
1 Persian cucumber
1 teaspoon pickled shallot
Handful of chives, finely chopped
1/2 cup cilantro leaves, roughly chopped
1/2 cup parsley leaves, roughly chopped
¼ cup extra-virgin olive oil


In a large bowl, combine snapper, orange juice and zest, lemon juice and zest, and chili oil. Let sit in the fridge for at least 30 minutes, until fish becomes opaque.
Cut cucumber into 1/8-inch-thick disks. Add cucumber, pickled shallots, and chives into the bowl with the marinated fish. Toss gently.
Add cilantro and parsley to the ceviche. Toss gently. Drizzle with olive oil and season with salt to taste. Serve immediately.