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Snapper Ceviche by Anne

snapper ceviche
Prep Time
20 (chill in refrigerator for 4 hours) minutes
Cook Time
0 minutes

Snapper Ceviche, a refreshing, light meal for the summer, but will star in the winter with citrus flavors.

Our friend Anne in Massachusetts is a wonderful cook and a friend of Fish Fixe.  While she can get an assortment of fresh fish living so close to the cool waters of the Atlantic, she loves that Fish Fixe offers different species she can’t get fresh.  Her favorites are Snapper and Yellowfin Tuna.

Anne recently shared with us her new go-to, no cook meal – Snapper Ceviche. Ceviche brings a refreshing citrus taste to the light flavor of snapper.  It can be used as an appetizer and shared with others, and a complete, nutritious meal.

Perk: The recipe can also be used with raw tuna and shrimp.


You will need (2) 6-ounce portions of Fish Fixe Snapper, cut into 1/2″ cubes and refrigerated


  • 1/4 – 1/2 c lime juice, freshly squeezed
  • 1/4 -1/2 c lemon juice, freshly squeezed
  • 1/2 c onions, cut into bite size pieces (red or white)
  • 1/2 c diced fresh tomato, seeded or small cherry tomatoes cut in fourths
  • 1/4 c fresh cilantro, minced ( or parsley, depending on preference)
  • 1 tsp kosher salt (or 3/4 tsp sea salt)
  • Pinch of oregano
  • Pinch of red pepper flakes
  • Dash of Tabasco
  • Optional: jalapeño or poblano pepper, minced,  depending on taste
  • Optional for ways of serving: Tortilla chips, bed of greens, sliced avocado, chopped, fresh cilantro



  1. Thaw and prep the Snapper per bag instructions
  2. Cut the Snapper into 1/2″ cubes
  3. Place the cubes into a glass or ceramic blow and prepare the marinade
  4. Combine lime juice and lemon juice then mix all marinade ingredients together
  5. Pour marinade over fish cubes. Add a couple of tablespoons more of each juice if needed to soak fish. Combine well. Cover with wrap and refrigerate one hour
  6. Stir the ceviche well, cover and return to the refrigerator to marinate for 3 or more hours.
  7. Stir occasionally to completely combine marinade and fish.  The acid in the citrus fruit is “cooking” the fish and the fish will turn from its original translucent color to a more opaque white. The longer it sits the more the flavors develop.
  8. To serve:  Use a slotted spoon to serve ceviche. It can be plated alone with tortilla chips as an appetizer, or for a heartier meal, serve as a salad on a bed of field greens and/or arugula with sliced avocados and warmed tortillas or chips. Garnish with minced cilantro, cucumber or mango


Did this recipe tickle your tastebuds?  You can shop for Snapper here

Recipe Notes

This recipe can be easily halved if only using one portion of snapper. It keeps well tightly covered in the refrigerator for 3 days. 

Convenient. Healthy. Affordable.

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