Recipe: CT Cantina & Taqueria’s red snapper ceviche

This week, we’re bringing you the recipe for CT Cantina & Taqueria’s red snapper ceviche.

Ceviche is a common dish in Central and South American countries made from fresh fish and fruit or vegetables marinated in lime or lemon juice.

For those unfamiliar, ceviche is cooked without the use of heat. Instead, the citric acid in lime juice denatures the proteins in raw seafood, causing the flesh to become firm as it would in heat-based cooking procedures.

Lime juice does not kill bacteria as effectively or thoroughly as heat, which means it’s vital to use the freshest fish possible. Fish from a supermarket seafood counter may not be as fresh as claimed on stickers. In many cases, frozen seafood is often fresher, so your safest bet is purchasing from a local fishmonger or seafood market.

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