Easy Peruvian Red Snapper Ceviche, a light and refreshing recipe that will leave your craving more! I love ceviche, I get it almost any time it is on the menu when I am eat dinner out. I am always excited to try the different ways each culture adds their own spin to this light and refreshing dish. For me the simplicity of the Peruvian style ceviche is my absolute favorite. This is why I added this version to this weeks meal plan! Here is my spin on my favorite ceviche, including a little green aji verde sauce.
This recipe is a dinner recipe for 2. If you plan to serve this as an appetizer or snack this recipe will serve 4-6 people.
Peruvian Red Snapper Ceviche
Aji Verde Sauce (Peruvian Green Sauce)
Peruvian Red Snapper Ceviche
- 16 oz Red Snapper
- 6 oz Lime Juice freshly squeezed (about 4 limes)
- 3 oz Lemon Juice freshly squeezed (about 2 lemons)
- 2 oz Orange Juice freshly squeezed (about 1 orange)
- 1 dash Salt
- ¼ tsp Black Pepper
- 30 g Red Onion shaved, (about ¼ onion)
- 15 g Jalapeno or Habanero sliced, (about 1 pepper)
- 1 tsp Cilantro chopped
- 2 tbsp Above Aji Verde Sauce
Aji Verge Sauce (Peruvian Green Sauce)
- Combine all above ingredients into a blender.
- Turn your blender on starting at the lowest setting for 20 seconds, then every 20 seconds increase the speed on the blender to the next setting. Working your way to high. Blend until all ingredients are evenly incorporated and there are no longer large chuncks of cilantro.
- Check the sauce for taste, adding:â€¢ More jalapenos if you would like it a little spicierâ€¢ More ricotta if it is a little too spoicy
- Place in the refridgerator for a minimum of 30 minutes to allow the sauce to thicken. The sauce will continue to develope flavor as it sits in the fridge. The sauce will keep in the fidge for 7-10 days.
Peruvian Red Snapper Ceviche
- Slice you red snapper into small bite sized pieces. Then place the snapper into a large bowl.
- Juice the lime, lemon, and oranges into a small bowl.I prefer to use a juicing machine, as this get all of the juice from the fruit. However, a hand held juicer will work. You may need more fruit as you wont be able to get all of the juice out.
- Once you have juiced all of the fruit, pour the juice over the sliced fish, season with the salt and pepper, 2 tablespoons of the aji verda sauace, and the shaved onions. Then toss the fish in the juice, seasoning, and onions. Once everything is well incorporated, cover with a lid or plastic wrap and place in the fridge. Leave for 20 minutes, to allow the cirus to cook the fish.
- After 20 minutes, remove from the fridge and serve, topping with the sliced jalapeno and cilantro. This dish is typically served with: tortilla chips, plantain chips, boiled sweet potato, or with crispy choclo. Choose whatever you love the most or whatever is easiest for you!
- Are you trying to get better at meal planning?
- Do you find yourself eating the same recipes every few weeks?
- Or are you counting macros?
If you are bored of eating the same recipes every week and answered yes to any of these question, then you are going to want to check out my notes below. Tips on how you can incorporate this Peruvian Red Snapper Ceviche into your meal plan.
NOTES FOR MEAL PLANNING:
Meal planning doesn’t have to be hard or take a lot of time. In fact, meal planning can be fun when you are provided with easy new recipes each week. Meal Planning can also help save money, prevent food waste, and save you time.
The best things about this recipe is: it’s easy to clean up, simple to make, tastes phenomenal, and is a protein packed meal. A great recipe during the week or weekend dinner.
NOTES FOR MEAL PREP:
Typically my recipes are recipes that can be meal prepped and/or are great re-heated. However, this recipe is different from my typical recipe. I love to cook and that means cooking all types of food, and sometimes that means cooking recipes that are not meal prep-able, or good the next day. This is one of those recipes.
Not that this dish is not AMAZING, because I am telling you, it is! It is one of my all time favorites! Although, this recipe really does need to be eaten the day it is fully prepared.
However, there are certain elements of this recipe that can be prepped:
- You can prep the citrus liquid that the fish is cooked in 1-5 days before it is actually mixed in with the fish.
- Also you can prep the Aji Verda sauce 1-7 days before it is mixed in with the fish.
By prepping these few things in advanced, it does make the actual preparation of the Peruvian Red Snapper Ceviche a breeze the day you do plan to eat it!
NOTES FOR COUNTING MACROS:
Typically, I give tips on how you can adjust the recipe to fit your macro goals. However, the adjustments that can be made to the recipe itself won’t necessarily change the macros much.
Adjustments that can be made to this Peruvian Red Snapper Ceviche:
- You can choose to use a different type of fish, these are the types that I would recommend: shrimp, tilapia, cod, bass, halibut, fluke, rockfish, grouper, mahi mahi, or snapper. Be sure to get the freshest fish possible.
- You can also choose to use different types, combinations, and amounts of citrus: Lemon, lime, orange, grapefruit, and any variation of those fruits.
- You can also choose to use more or less Aji Verde Sauce
Although, these adjustments won’t change the macros much in this recipe. This is just so you can make adjustments based on the ingredients you have or can find in your local grocery store.
However, the one macro that you can easily adjust would be the carbohydrate and to do this would be based on the extras…the items your serve with the ceviche:
- Tortilla Chips
- Plantain Chips
- Boiled Sweet Potatoes
- Crispy Choclo
- Aji Verde Sauce
All of these are the typical sides or dipping devices used to eat the ceviche. Additionally, they are all high in carbs, allowing you to add more or less carbs to your meal. Use your imagination and eat your ceviche with as many items/sides as you would like. Whatever fits your macro goals!
Looking for a side dish that would go great with this ceviche?
Check out my Sweet Potato and Okra, the perfect side dish!