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Clark’s Snapper Ceviche

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Ceviche is one of those dishes that you may not immediately think that you can make at home… It can feel a little complicated! We love this Snapper Ceviche recipe though, because it is actually very easy to do at home.

It’s a great recipe to make for your next dinner party and tastes amazing every time.

Tip for getting this ceviche just right: Be sure not to marinade for longer than 20-30 minutes until the fish looks cooked on the outside but still has a firm sushi-style texture in the middle.

Clark's Snapper Ceviche


  • 1 pint blood orange, or fresh squeezed orange juice
  • 1/2 cup fresh lime juice
  • 2 tsp. agave nectar
  • 1/3 cup white shoyu
For the Ceviche
  • 1/2 lb. red snapper (one fillet), diced
  • 1/2 cup English cucumber, dices
  • 2 radishes, finely dices
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 Serrano chiles, thinly sliced for garnish


  • Mix the orange juice, lime juice, agave, and white shoyu in a bowl and set aside.
For the Ceviche
  • In a non-reactive mixing bowl combine snapper with enough marinade to cover.
  • Add the vegetables and fresh herbs, stir slightly, do not over-mix or let sit too long. Marinade for 20-30 minutes.
  • Place ceviche in the center of a chilled bowl and pour excess marinade over the top.
  • Garnish with Serrano chiles.
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Recipe from Clark’s.

by Camila Alves McConaughey