Easy Snapper Ceviche

This Easy Snapper Ceviche is a bright, citrusy appetizer that’s ideal for summer. The fish is marinated in lime juice and tossed with pineapple, jalapeños and shallots and some spices for an easy, bright summer ceviche.

This snapper ceviche is a refreshing, vibrant dish that’s perfect for hot summer days. Fresh snapper is cubed and marinated in freshly squeezed lime juice, which gently “cooks” the fish without heat. The result is a tender, bright bite that sets the stage for all the juicy, spicy, and creamy flavors that follow.

Once marinated, the fish is tossed with sweet pineapple chunks, thinly sliced jalapeño, creamy avocado, and plenty of fresh cilantro for a bold and tropical mix of flavors. A finishing drizzle of olive oil, a sprinkle of Tajín, and another squeeze of lime juice tie everything together with zesty depth and just a touch of heat.

Served with homemade fried tortilla chips, this ceviche becomes the ultimate warm-weather appetizer or light lunch. It’s crisp, cool, and packed with contrasting textures — from the crunch of the chips to the silky avocado. Simple, refreshing, and always a crowd-pleaser.

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Easy Snapper Ceviche

This Easy Snapper Ceviche is a bright, citrusy appetizer that’s ideal for summer. The fish is marinated in lime juice and tossed with pineapple, jalapeños and shallots and some spices for an easy, bright summer ceviche.

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Ingredients

For the fish:

• ▢ 3/4 lb Fresh Snapper
• ▢ 3 Limes 2 for marinading and one for topping 
• ▢ Sea salt
• ▢ Pepper
• ▢ 1 cup Fresh pineapple cubed
• ▢ 1/2 Jalapeño or another spicy pepper of choice thinly sliced
• ▢ 2 tbsp Shallot diced
• ▢ Handful of cilantro 
• ▢ 1 tbsp Olive oil
• ▢ Tajin for topping 
• ▢ 1 Avocado cubes

For the homemade chips:

• ▢ 6 Tortillas cut into triangles
• ▢ Fry oil of choice
• ▢ 1 tsp Sea salt
• ▢ 1 tsp Pepper
• ▢ 1 tsp Paprika
• ▢ 1/2 tsp Chili powder

Instructions 

The ceviche:

• Cut snapper into cubes (about bite sized pieces) and add to a bowl with lime juice and zest, salt and pepper. Gently stir and combine. Transfer to the fridge while you prepare the rest of the ceviche.  
• Meanwhile slice pineapple, avocado, jalapeño, and shallot and add to a bowl. After about 15 min, add fish and top with more lime juice and olive oil. Top with cilantro, and season with tajin, salt and pepper. 

The homemade chips:

• Cut tortillas into 6 triangle wedges. Meanwhile heat oil in a deep pan. There should be about 1/4 inch of oil.
• Take a tiny piece of tortilla and add to your oil to really know when your oil is hot (unless you have a thermometer, which should read around 350). When the test tortilla is sizzling, your oil is ready and you can start putting in your triangles.
• Fry for about 3 min or until they start to brown on both sides. Transfer to a plate that is lined with a paper towel.
• Immediately add on your seasonings while the oil is still wet so that they stick. Enjoy!