Ingredients
Main Ingredients
- 500g Red snapper fillet, diced
- 6 tablespoons Preserved Lemon Paste (or to taste)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Toppings
- Chopped or whole cilantro leaves
- Thinly sliced jalapeño
- 2-3 tomatoes, juice and seeds squeezed out
- Fiery Harissa, to taste
- Olive oil, to drizzle
- Optional: Squeeze of half a lemon or lime for extra citrusy flavor
Instructions
- Prepare the fish: Dice the red snapper fillet into small, bite-sized pieces ensuring freshness for safe consumption in ceviche.
- Mix marinade: In a mixing bowl, combine the preserved lemon paste, salt, and olive oil thoroughly.
- Marinate fish: Add the diced red snapper to the marinade and stir to coat evenly. Cover and refrigerate for at least 2-3 hours to allow the citrus and preserved lemon flavors to cure the fish. The longer it sits, the firmer and more flavorful the fish becomes.
- Prep toppings: While the fish is marinating, chop cilantro leaves and thinly slice jalapeños. Prepare the tomatoes by squeezing out juice and seeds as you would a lemon to avoid excess moisture in the ceviche.
- Assemble and serve: Once marinated, plate the ceviche, topping it with cilantro, jalapeño slices, and the prepared tomatoes. Add a drizzle of fiery harissa and olive oil for spice and richness. Optionally, squeeze half a lemon or lime over for an extra citrus burst before serving.
Notes
- Ensure your fish is very fresh since it is ‘cooked’ only by the acidity of the marinade.
- You can adjust the amount of preserved lemon paste and salt according to your taste preferences.
- If you prefer a milder heat, reduce or omit the jalapeño and harissa.
- This ceviche is best served chilled and consumed within 24 hours for optimal freshness and safety.
- Preserved lemon paste provides a unique tangy and salty flavor that replaces fresh lemon in this recipe, but fresh lemon or lime can be added for brightness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
