Snapper Ceviche with Chiles and Herbs

Ceviche is a seafood dish popular in the coastal regions of Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Serve it as a seafood appetizer or as a side salad dish.

Snapper Ceviche with Chiles and Herbs
8 ounces snapper fillet (or substitute rock cod), large dice
Eight tablespoons freshly squeezed lime juice (from 3 medium limes)
1/4 cup freshly squeezed orange juice
Two medium tomatoes, cored, seeds removed, and small dice
1/4 medium red onion, small dice
2 to 3 medium serrano chiles, seeds removed, small dice
1/4 cup finely chopped cilantro
1/4 cup loosely packed mint leaves

Place fish in a nonreactive mixing bowl, and toss with two tablespoons of the lime juice until it is well coated. Cover and refrigerate for 2 1/2 to 3 hours (the fish should be opaque in color and firm to the touch).

About 30 minutes before the fish is ready, combine remaining six tablespoons lime juice with orange juice, tomatoes, onion, chiles, and cilantro in a nonreactive mixing bowl; set aside to marinate.

When the fish is ready, add tomato-onion mixture and toss to combine. To serve, season with salt and freshly ground black pepper and transfer ceviche to chilled serving dishes. Tear mint leaves and sprinkle over each serving.

Beverage pairing: Don Olegario Albariño, Spain. The bright, citrus-inflected sharpness of Albariño is perfect for the high-acid mélange of a rich, meaty fish, tomatoes, citrus, and the fresh herbs that flavor it. The wine matches the flavors but also refreshes the mouth.

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