Can I make the Ceviche Ibiza style in advance?

It is recommended to make the ceviche shortly before serving, as the fish cooks in the marinade and can otherwise become too soft.

Can I make the Ceviche without fish?

Yes, you can make this dish without fish and instead use tofu or mushrooms, for example.

What can I serve as a side dish with this ceviche?

You can serve side dishes such as tortilla chips, rice, beans, or a salad with this ceviche.

What exactly is ceviche?

Ceviche is a classic Latin American fish dish where you don't cook or fry the raw fish with heat. The fish "cooks" through the acids of fresh citrus and lime juice. The acid changes the protein structure of the fish, making it firmer and turning it opaque white, just as if it had been briefly cooked. Pure and very fresh!

Why is red snapper ideal for a fresh ceviche?

Red snapper has a nice, refined, slightly sweet taste and a firm texture. Because of this, the fish doesn't fall apart when you mix it with the marinade and the fruit. Don't have red snapper on hand? You can also make this recipe very well with other firm white fish types, such as sea bass, cod, or halibut.

Ceviche Ibiza style with red snapper, avocado, ginger, and pineapple

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20min

•

Easy

Bring the sunny vibes of Ibiza right into your own kitchen with this amazing ceviche! Do you feel like having a super fresh, light, and elegant dish that looks fantastic and is ready in 20 minutes? Then this fish recipe is exactly right for you. We combine super fresh red snapper with the freshness of lime, a little kick of fresh ginger and garlic, and the creaminess of avocado.

The ultimate tropical twist? Juicy pieces of pineapple and sweet mango. Cut, mix, let it marinate, and serve right away in an ice-cold bowl. Instant vacation feeling on your plate.

Ingredients

What do you need?

Quantity:

500 g red snapper fillet
1 avocado diced
juice + zest of 2 limes
juice of 1 lemon
1 tsp chili powder or black pepper
1 tsp grated ginger
1 tsp finely chopped red onion
1 clove garlic grated
3 tbsp pineapple brunoise
1 bunch coriander finely chopped
1 pinch of salt