Snapper Ceviche

1. Cut the snapper into ½-inch (1.25 cm) cubes and place it in a nonreactive glass or ceramic bowl.
2. In a separate bowl, combine the garlic, lemon juice, lime juice, orange juice, red pepper flakes, sugar, and salt.
3. Pour the citrus mixture over the snapper and toss gently to coat. Cover and refrigerate for about 20 minutes, stirring once halfway through.
4. Add the red onion and tomato and toss gently to combine.
5. Add the avocado, cilantro, and olive oil. Fold gently so the avocado keeps its shape.
6. Taste and adjust the salt or citrus if needed. Serve immediately while well chilled.

Tips

• Use snapper from a trusted supplier and choose fish specifically handled for raw consumption. Keep it refrigerated until preparation.
• Cut the fish into evenly sized pieces so the citrus contacts the fish uniformly.
• Add the avocado shortly before serving to preserve its texture and color.
• Keep the ceviche refrigerated throughout preparation and service. Citrus juice does not make raw fish microbiologically safe.

Food Safety Note: Ceviche is made with raw fish. For reduced parasite risk, use fish that has been appropriately frozen for raw consumption and keep it properly refrigerated. The safest option is always to cook seafood thoroughly. Pregnant people, young children, older adults, and people with weakened immune systems should avoid raw or undercooked fish.