Red Snapper Ceviche with Coconut & Lime

By Allen Susser

Serves 4

  • 12 Oz Red Snapper
  • 1 Tablespoon Kosher Salt
  • ½ Cup Freshly squeezed lemon juice
  • ¼ Cup Freshly squeezed lime juice
  • 2 Cups White vinegar
  • 2 Medium Seasoning Peppers, minced
  • 1 Large Sweet Red Pepper, fine julienne
  • 1 Small bunch Scallions, minced
  • 1 small Red Onion, shaved
  • 1/2 Teaspoon Minced garlic
  • 1 Cup Coconut water
  • ½ Cup Freshly picked cilantro leaves


Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl and season with 2 tespoons salt. Pour the lemon and lime juices over the fish, cover and refrigerate for 1/2 hour. Drain the citrus juices, using a colander. Pour the vinegar over the fish tossing lightly washing the fish with the vinegar.


Using a large bowl, add the seasoning peppers, peppers, scallion, onion, garlic, and salt. Toss lightly and cover with the coconut water. Let this set covered and refrigerated for at least 1/2 hour. Add the cilantro and mix well before serving.