Category:
Appetizers

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Paula Angerstein of Paula's Texas Spirits

Photography by Andy Sams

The array of fresh vegetables in this ceviche provides a beautiful presentation, whether served family style or in individual martini-glass servings. Make sure the snapper is impeccably fresh. Serve with tortilla chips or crackers on the side.

Super easy

2 pounds fresh Gulf red snapper, cut into ½-in. cubes
1 1/2 cups fresh-squeezed lime juice
1 cups finely chopped onion
1 cups seeded and finely chopped tomato
1 cups finely chopped fresh tomatillo
2 seeded and finely chopped jalapeños
1 cups chopped olives
1/2 cups capers
3 tablespoons Texas olive oil
1 teaspoons dried Mexican oregano
1/2 cups finely chopped cilantro

Snapper Ceviche Directions

Combine all ingredients except cilantro in a flat dish and refrigerate for at least 5 hours or overnight. Before serving, drain completely. Garnish with the cilantro.