Red Snapper and Mango Ceviche

red snapper
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 0 mins

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.


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

Nutritional Info *per serving

  • Calories 210
  • Glycemic Load 8
  • Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 25mg
  • Sodium 500mg
  • Potassium 620mg
  • Carbohydrate 23g
  • Fiber 3g
  • Sugars 18g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 45%
  • Vitamin C 160%
  • Calcium 4%
  • Iron 4%