Quick & Easy Holiday Recipe: Shrimp and Red Snapper Ceviche
December 23, 2011 | Written By: Healthy Schools Campaign
Today, we have a guest blog from aspiring chef Josh Marks. The 7”4’ cook — who hopes to become one of the world's tallest healthy chefs! — currently resides in Jackson, Miss. For more mouthwatering recipes, check out his Facebook page, JoshMarksCooks which is dedicated to food, cooking, and healthy living.
Marks shares a recipe for shrimp and red snapper ceviche, which is strongly influenced by his Panamanian roots. Ceviche makes the perfect appetizer for holiday celebrations because it is so easy to prepare. Serve in pretty clear glasses for a unique presentation of this delicious dish!
The ceviche making process does not use a conventional cooking process. The fish is cured or “cooked” in citric acid and flavored by the seasonings and aromatics. I was definitely inspired by the flavors of Panama.
I’ve always seen chefs make ceviche on various cooking shows (i.e. Iron Chef, Emeril Live, Good Eats, etc.), but it wasn’t until I went deep sea fishing in Destin, Flor. that I had the opportunity to try it myself. I quickly whipped up my ceviche before heading to a nice park with my mom, kid sister, and aunt. Its always best to use the freshest seafood that you can find. (Fortunately, the fish I used was just swimming in the Gulf of Mexico less than two hours ago!) I used fresh-caught Triggerfish with lime, lemon, orange, and grapefruit juice to cure it. For the aromatics I used fresh cilantro, onions, tomatoes, and jalapeños plus salt and pepper. You can use nearly any fresh fish you'd like. The recipe below is a variation that would be great for your holiday celebrations.
This recipe is amazingly healthy, quick, easy, and very tasty.
- 1/2 lb of medium or large shrimp
- 1/2 lb of Red Snapper diced into 1/2” pieces (one med/large fillet)
- 1/2 of a Jalapeño pepper (diced) Seeds removed
- 1/2 of a Yellow Mariachi pepper (diced) seeds removed
- 1 small clove of garlic (chopped)
- 1 Lime (1 teaspoon of zest)
- 1 Lemon (1 teaspoon of zest)
- 1 Tangerine (1 teaspoon of zest)
- 1/2 Red Onion (diced)
- Fresh Cilantro
- Curry Powder
- Smoked Paprika
- Sea Salt
- Black Pepper
- Spanish Olive Oil
- Season your shrimp and snapper with curry powder, smoked paprika, black pepper, and salt (all to taste). Place your seasoned fish and shrimp into a bowl and zest your citrus fruits over your seafood. Then juice each fruit, getting all of the juice out of every little nook and cranny of the fruit. Add diced red onions, peppers, and cilantro.
- Marinate this mixture for at least 10 minutes or up to 6 hours. This can also be prepared the night before.
- Serve chilled and enjoy.
Tip: The textures of ceviche is rather soft, so serve with toasted tortillas chips or toasted pita chips. If you like it spicy then do not remove the seeds from your chile peppers.
Ceviche has no boundaries, so feel free to use whatever ingredients you like. It’s highly unlikely that you’ll see the same ceviche recipe twice.
Thanks for sharing your amazing recipe Josh!