Red Snapper and Mango Ceviche

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 0 mins

Fresh fish combines with fruit, vegetables and bold seasonings.

red snapper
Mark Boughton Photography / styling by Teresa Blackburn

The citric acid in the lemon and lime "cooks" the fish. If you're worried about using raw fish, microwave it 1 minute before soaking in citrus juice. Serve with pita crisps.


16 ounces red snapper filets, skinned, sliced thinly into 2-inch pieces
1/2 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 medium jalapeños, seeded and minced
1 large red bell pepper, finely chopped
2 large mangos, finely chopped
1 medium red onion, finely chopped
1 1/2 teaspoons Kosher salt
Coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro
1 teaspoon minced garlic


  1. Combine snapper, lemon and lime juice. Cover and refrigerate 1 hour.
  2. Add remaining ingredients. Toss lightly. Serve within 1 hour.

Recipe adapted from Chef Allen Susser, courtesy of the National Mango Board



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