Go Back

Clark's Snapper Ceviche

Ingredients

Marinade
  • 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

Instructions

Marinade
  • 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.
Copied Print