This Ceviche with Tropical Fruit and Habanero is a refreshing and easy recipe, which is made with fresh red snapper and ripe mango. It’s the perfect summer appetizer, ready in about 4 hours and 20 minutes.
Ceviche with Tropical Fruit and Habanero Ingredients
- 1 ½ cups fresh lime juice (from 10 limes)
- ½ cup fresh orange juice (from 1 orange)
- 1 ¼ pounds red snapper fillet, skin removed, flesh cut into ½-inch dice
- 1 medium ripe mango, peeled, pitted, flesh cut into ½-inch pieces
- ¼ small pineapple, peeled, cored, flesh cut into ½-inch pieces
- 1 cup grape or cherry tomatoes, quartered
- 1 small habanero chile or other hot chile, seeded and minced
- ¼ small red onion, finely diced
- ¼ cup roughly chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- Tortilla chips, for serving
How To Make Ceviche with Tropical Fruit and Habanero
- Marinate the fish: Pour the lime juice and orange juice through a sieve into a large glass bowl. Add the diced red snapper and stir gently to ensure the fish is completely covered by the juice. Cover with plastic wrap and refrigerate for about 4 hours, until the fish is opaque throughout.
- Combine and serve: Drain the fish well, discarding the marinade. Return the fish to the bowl and add the mango, pineapple, tomatoes, minced habanero, red onion, cilantro, and olive oil. Season to taste with salt and pepper. Serve immediately with tortilla chips.
Recipe Tips
- What is the best fish for ceviche? The recipe notes that fresh fish is key. A firm, white-fleshed fish like red snapper, sea bass, halibut, or mahi-mahi is ideal as it will hold its shape well.
- How do I know the fish is “cooked”? The acid in the citrus juice denatures the proteins in the fish, in a process called denaturation. This changes the fish from translucent and raw to opaque and firm, similar to how it would look if cooked with heat.
- How to control the spice level? Habanero chiles are very spicy. For less heat, make sure you remove all the seeds and the white membranes from the inside of the chile before mincing. For a milder version, you could substitute it with a serrano or jalapeño pepper.
- Can I make this ahead of time? Ceviche is best served shortly after it’s made to ensure the fish has the perfect texture and the other ingredients are crisp. You can marinate the fish as directed, and chop all the fruits and vegetables ahead of time, but it’s best to combine everything just before serving.
What To Serve With Ceviche
This bright and fresh ceviche is a perfect appetizer or light lunch.
- Sturdy tortilla chips or plantain chips for scooping
- Tostadas (crispy fried tortillas)
- Saltine crackers
- A light Mexican lager or a margarita
How To Store Ceviche
- Refrigerate: Ceviche is best enjoyed on the day it is made. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 24 hours, but the texture of the fish may continue to change and become firmer.
Ceviche Nutrition Facts
- Serving Size: 1 serving
- Calories: 280 kcal
- Fat: 10g
- Carbohydrates: 20g
- Protein: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While it’s not cooked with heat, the fish is not technically raw. The citric acid from the lime and orange juice effectively “cooks” the fish by changing its protein structure, making it firm and opaque.
For the best and safest results, it is highly recommended to use very fresh, high-quality fish from a reputable fish market. If you must use frozen, ensure it is a high-quality, flash-frozen variety and that it is completely thawed before you begin.
This can happen for two reasons: either the fish was not firm enough to begin with, or it was left to marinate in the citrus juice for too long. Marinating for more than 4-6 hours can cause the fish to become tough and then start to break down.
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Ceviche with Tropical Fruit and Habanero Recipe
Description
A refreshing and spicy mix of fresh red snapper “cooked” in citrus juice and tossed with sweet mango, pineapple, and fiery habanero chile.
Ingredients
Instructions
- In a large glass bowl, combine the lime juice and orange juice. Add the diced fish and stir.
- Cover and refrigerate for about 4 hours, until the fish is opaque.
- Drain the fish well, discarding the marinade.
- Return the fish to the bowl and add the mango, pineapple, tomatoes, chile, onion, cilantro, and olive oil.
- Season with salt and pepper to taste.
- Serve immediately with tortilla chips.
Notes
- Using a glass or other non-reactive bowl for marinating is important, as the acid can react with metal bowls.
- The 4-hour marinating time is crucial for “cooking” the fish properly.
- Don’t be afraid of the habanero, but handle it with care (wear gloves if you have sensitive skin) and adjust the amount to your spice preference.
- This dish is a perfect, light, and impressive appetizer for a summer party.