This Red Snapper Ceviche with Preserved Lemon and Fresh Toppings Recipe is an absolute celebration of bright, bold flavors that instantly transport you to sun-drenched coastal markets. The freshness of the red snapper, kissed by the tangy preserved lemon paste, creates a dish that is both refreshing and complex. Whether you are an experienced ceviche lover or just curious about exploring new seafood sensations, this recipe balances simplicity and sophistication beautifully. It’s perfect for sharing with friends or enjoying as a light, elegant meal on a warm day.

Ingredients You’ll Need

A white plate with a blue rim is filled with pieces of raw seafood, mostly white with some orange parts mixed in. A person's arm and hand are squeezing bright orange pieces over the seafood, causing juice to drip down onto the plate. In the background, there is a blurred white marbled surface with green leafy vegetables and cucumbers on a white plate, and some out-of-focus spices or sauces. The image shows fresh preparation with natural light. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a starring role, combining simple elements that instill incredible depth, texture, and color into the ceviche. Each one is carefully chosen to enhance freshness, tang, and a bit of heat that makes every bite exciting.

Red snapper fillet: Use fresh, firm fillets and dice them evenly to ensure a uniform cure and texture.
Preserved lemon paste: This adds a unique citrusy punch with a mellow salty edge that brightens the fish beautifully.
Salt: Just a hint to balance and elevate the other flavors without overpowering them.
Olive oil: A smooth richness that gently rounds out the acidity and spice.
Cilantro leaves: Fresh cilantro provides an herbal lift that complements the lemony notes perfectly.
Jalapeño: Thin slices add a fresh, medium heat thoughtfully sparking the palate.
Tomatoes: Removing juice and seeds keeps the ceviche from becoming watery while adding a subtle sweetness and texture.
Fiery harissa: Optional but highly recommended for a smoky, spicy kick that intensifies every mouthful.

How to Make Red Snapper Ceviche with Preserved Lemon and Fresh Toppings Recipe

Step 1: Prepare the Snapper

Start by selecting a fresh red snapper fillet with a firm texture and minimal fishy aroma. Dice the fillet into small cubes—this helps the fish ‘cook’ evenly in the citrusy marinade. The precision here will ensure every bite has the perfect tenderness.

Step 2: Mix the Marinade

In a bowl, combine 6 tablespoons of preserved lemon paste, half a teaspoon of salt, and two tablespoons of olive oil. Mix well to form a tangy, salty, and slightly oily base. Preserved lemon is the secret that brings a pleasantly bright but earthy citrus note that skyrockets the flavor.

Step 3: Toss the Fish in Marinade

Gently fold the diced red snapper into the marinade until each piece is thoroughly coated. This slow integration prevents bruising the delicate flesh. Cover and refrigerate for at least 2 to 3 hours to allow the citric acids and salt to cure the fish, transforming its texture to that signature ceviche softness.

Step 4: Prepare the Fresh Toppings

While the fish marinates, prepare fresh toppings by roughly chopping cilantro leaves, thinly slicing jalapeño, and carefully peeling and deseeding 2 to 3 tomatoes. Removing the juice from the tomatoes ensures your ceviche remains crisp and vibrant instead of soggy.

Step 5: Assemble and Finish

When ready to serve, take the cured snapper out of the fridge and plate it. Sprinkle with the fresh cilantro and jalapeño slices. Add the tomato pieces on top or to the side, and if you love a bit of heat, drizzle with fiery harissa and a little extra olive oil for richness. A final squeeze of lime or lemon is optional but highly recommended for that extra surge of freshness.

How to Serve Red Snapper Ceviche with Preserved Lemon and Fresh Toppings Recipe

A white plate on a white marbled surface holds several large, hollowed-out tomato halves in bright red, arranged mostly along the lower and right side. On the right side of the plate, there is a bunch of fresh green cilantro with leafy textures. Near the center of the plate, a small glass jar filled with light yellow sauce sits, with a spoon inside it facing up. The colors are vivid with the red tomatoes, green herbs, and pale yellow sauce all clearly seen. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro and jalapeño not only complement but visually brighten the dish, making it look as good as it tastes. Consider adding thinly sliced radishes or edible flowers for an extra pop of color and a gentle crunch.

Side Dishes

This ceviche pairs beautifully with crispy tortilla chips or warm, toasted baguette slices. For a heartier meal, serve alongside a light salad of avocado, cucumber, and red onion to keep the overall experience fresh and lively.

Creative Ways to Present

For a more elegant presentation, serve the ceviche in individual glasses or small bowls layered with microgreens. You could also hollow out cherry tomatoes and fill them with a spoonful of ceviche for bite-sized hors d’oeuvres. Fun, festive, and utterly delicious.

Make Ahead and Storage

Storing Leftovers

Leftover ceviche can be stored in an airtight container in the refrigerator for up to 24 hours. The texture will continue to firm up due to the acid, so it’s best enjoyed fresh but still wonderful the next day as a quick snack or appetizer.

Freezing

It’s not recommended to freeze ceviche because the acid ‘cooks’ the fish, altering the texture. Freezing will cause the snapper to become mushy upon thawing, losing that fresh ceviche essence.

Reheating

Ceviche is meant to be eaten cold or at room temperature. Reheating it isn’t advised as it will spoil the delicate cured fish texture and the fresh reversible toppings that make this dish shine.

FAQs

Can I substitute red snapper with another fish?

Absolutely! While red snapper is ideal for its firm texture and mild flavor, you can use other fresh, firm white fish like sea bass, halibut, or mahi-mahi. Just be sure the fish is sushi-grade or very fresh.

What does preserved lemon paste taste like?

Preserved lemon paste has a salty, tangy, and slightly fermented citrus flavor. It’s less sharp than fresh lemon but adds a wonderful depth that’s both zesty and mellow, enhancing many dishes beyond ceviche.

How long should I let the fish cure?

You want to let the fish sit in the marinade for at least 2 to 3 hours. Longer curing will “cook” the fish more thoroughly, changing its texture from raw to tender and opaque, so adjust based on your preference.

Can I make this dish spicier?

Definitely! Adding extra jalapeño or a generous drizzle of fiery harissa allows you to dial up the heat to your comfort level. Remember to balance the spice with the bright preserved lemon to keep it harmonious.

Is this recipe gluten-free?

Yes, the Red Snapper Ceviche with Preserved Lemon and Fresh Toppings Recipe contains only naturally gluten-free ingredients, making it a safe and delicious option for gluten-sensitive diners.

Final Thoughts

This Red Snapper Ceviche with Preserved Lemon and Fresh Toppings Recipe truly feels like a breath of fresh ocean air on your plate. It combines effortless preparation with spectacular flavor, making it a standout anytime you want to impress or simply treat yourself to something extraordinary. Give it a try and watch how it becomes an instant favorite in your culinary repertoire!

Red Snapper Ceviche with Preserved Lemon and Fresh Toppings Recipe