Red Snapper Watermelon Ceviche Recipe

Cheap and fancy, two things that you wouldn’t think go well together, but let me tell you that in this case it does. If you are looking to wow your guests/eaters, this is a must make summer recipe.

Ceviche is a type of dish that uses citrus juice (lemon, lime) to cook fresh seafood. This is probably why it’s especially delicious in the summer. It’s a super light appetizer that won’t fill your guests up to the point where the main meal is barely touched.

This recipe took me about 8 minutes to make including the chopping and squeezing.  Ceviche is quick to prepare but takes a while to cook, being that it is sitting in citrus as its cooking method.

Let’s face it, it’s pretty cool that you can rely on a citrus to cook fish, so let your curiosity point yourself in the direction of making this the next time you have people over!

Serves 6 Appetizer Portions; Under $15

What you’ll need:

• Cutting board
• Citrus juicer
• Sharp knife
• Medium sized bowl
• Gloves

RECIPE:

• ¾ lbs. Snapper – cut into bite size pieces
• 1 Cup Chopped Watermelon
• 2 Large Garlic Cloves Chopped
• 3 Lemons – Juiced
• 2 Limes – Juiced
• 1 Jalapeno Pepper – Diced
• 4 Mint leaves – Chopped
• 3 Basil leaves – Chopped
• 1 Tbsp. Cilantro – Chopped
• Salt & Pepper to Taste

 

Combine all the ingredients into your medium sized bowl and stir well. Put in the fridge for 2 ½ to 3 hours, stirring every half hour.

Once the fish is all white, plate and serve.

*You can serve this in shot glasses, martini glasses or in little tortilla shells (pictured)

Related articles

• Recipe: Passion Fruit & Lime Salmon Ceviche (eatlikeagirl.com)
• Baked Tilapia w. Mango Watermelon Salsa (thatszogood.wordpress.com)
• Summer Seasonables: Chilled Watermelon Cucumber Soup (blisstree.com)