Red Snapper Ceviche
Spear fishing is probably my most favorite form of hunting! Spear fishing is the most sustainable form of fishing as well. You only take what you need and nothing else gets harmed in the process. I train really hard to be able to spear fish! You see it’s not just about floating on the water with your cute little snorkel waiting for a fish to show up. Oh no my friend you best believe that you need to dive your ass down there, hold your breath and gently lay on the floors surface pretending to be one with the environment, that’s when fish will start coming your way in the most natural way possible.
With summer weather in full effect that means fishing and spear fishing is in full effect as well! And summer brings some of my favorite flavors; citrus, chilies and tropical fruits! Man, I could live in Hawaii and be such a happy camper livin in my flip flops, spearfishing for dinner and eating all the tropical fruits possible! I mean is there anything better than Hawaiian passionfruit, pineapple or papaya with lime? Oh, and mangos! I think not! These flavors are like heaven to me. So, to combine all these flavors I believe that Ceviche is the best dish possible. Plus, Ceviche come with an added bonus, you don’t have to turn on the damn stove to cook! I mean come on who really wants to sweat their ass off during summer to cook? Its already a humid hell in here Georgia! So, ceviche it is!
This recipe is something that I love to make on the boat right after I catch a fish. Yes, I bring the necessary food items with me on the boat. Ummm… hello, haven’t ya’ll experienced the best sashimi ever? You know the kind where you catch a fish and eat it right there, man that’s the best! So here is my go to recipe for Red Snapper Ceviche! If you happen to make it, be sure to tag me in your posts on social media! I want to see what’s going on in your kitchen!
Red Snapper Ceviche
3/4# Fresh Red Snapper, 1/2 inch diced
1/2 Cup Lime Juice
1/2 Cup Lemon Juice
4 TBS Yuzu Juice
1/2 Cup Red Onion, small diced
1 Jalapeno, minced
1/2 Cup Pineapple, diced
1/4 Cup Mango, diced
1 Avocado, diced
1/4 Cup Cilantro, chopped
1 1/2 tsp Tajin seasoning blend
Salt and Pepper to taste
Tortillas for serving
Place the diced snapper in a large bowl add the lime, lemon and yuzu juices. Set in the refrigerator for about 3 hours till the fish is cooked so to speak.
In another bowl combine the red onion, jalapeno, pineapple, mango, avocado, cilantro. After the snapper has marinated in the refrigerator for at least 3-4 hours, strain the fish using a colander to remove the juices. Then add the fruit and vegetable mixture to the snapper. Season with the Tajin and Salt & Pepper to taste. Then serve with tortilla chips and a cold beer!