Tantalize your taste buds with this cold-smoked snapper ceviche recipe! Made with premium red snapper, juicy oranges, limes, lemons, ripe tomatoes, red onion, and a kick of jalapeno, this delicious dish will have your mouth watering with the first bite!
WHAT YOU’LL LOVE
- Quick cold smoke over ice: A 2 lb snapper fillet set on a bed of ice above hot coals and wood chips, behind a deflector, picks up smoke in about 5 minutes without warming up.
- Charred citrus juice: Orange, lime, and lemon halves charred cut side down on the grates over a hot fire, then juiced, make a sweeter, smokier marinade than raw juice.
- Thin ribbons in citrus: The fish is sliced into thin ribbons or small cubes and refrigerated in the juice until it turns opaque and firm.
- Fresh finish: Tomato, red onion, jalapeño, cilantro, a little sugar, and salt toss with the fish, and thin jicama slices, watermelon radish, and avocado make a cool, crunchy base.
Cold Smoked Snapper Ceviche
Eric Gephart
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Latin
Servings
8
Prep Time
1 hour
Cook Time
30 minutes
Calories
275
Learn how to make a deliciously fresh cold smoked snapper ceviche with red snapper, oranges, limes, lemons, tomato, red onion and jalapeno. The perfect balance of sour and spicy is sure to tantalize your taste buds and delight your dinner guests! Wow them tonight with an amazing cold smoked snapper ceviche.
Ingredients
- 2 lb red snapper fillet, skin off
- 3 oranges, halved
- 3 limes, halved
- 3 lemons, halved
- 1 tsp sugar
- 1/2 cup tomato, diced
- 1/4 cup red onion, minced
- 1/4 cup jalapeño, minced
- 1/4 cup cilantro, chopped
- jicama, sliced thin for serving
- watermelon radish for garnish (optional)
- sliced avocado for garnish (optional)
-
kosher salt, as needed
Directions
Place 5-7 large chunks of hot lump charcoal in the bottom of the Kamado Joe Classic II. Spread a handful of wood chips over the hot coals. Place the deflector plates in place to create a heat barrier. Install the grill grates in the highest position. Place the snapper on a bed of ice, in a shallow container (foil pan, casserole dish, etc.). Place the dish on the cooking grates. Open the bottom and top airflow controls all the way. Allow the fish to cold smoke for about 5 minutes. Remove from the grill. Take the fish off the ice and place in the refrigerator.
- Remove the deflector plates and build a large hot fire in the grill. Put the grates back on the grill, this time in the lower position. When the coals are hot, place half of your citrus on the grates. Do not close the lid. Allow the cut side of the citrus to char. Remove from the grill and juice all the citruses.
Slice the fish into thin ribbons or small cubes. Place the fish in a shallow flat container. Cover with the citrus juice. Return to the refrigerator and let sit for 3 hours.
- Remove the fish from the citrus juice. Place in a large mixing bowl. Add the sugar, tomato, peppers, cilantro and whatever else you like. Toss to incorporate. Taste and adjust seasoning with salt and/or sugar, as needed.
Recipe Note
Recipe FAQ
What is ceviche?
Ceviche is raw seafood marinated in citrus juice. The acid firms the flesh and turns it opaque, so the fish looks and feels cooked even though no heat was used.
Does citrus make raw fish safe to eat?
No. Citrus changes the fish's texture but doesn't reliably kill parasites or bacteria. For raw preparations, buy fish from a trusted fishmonger and ask whether it was frozen for raw use. FDA guidance is freezing at -4°F for 7 days or -31°F for 15 hours, which most home freezers can't do.
Who should avoid ceviche?
Raw and undercooked seafood is riskier for anyone who is pregnant, elderly, very young, or has a weakened immune system.
Why cold smoke the fish over ice?
Ice keeps the fillet cold while the smoke adds flavor without cooking it. Keep the fish at 40°F or below, and return it to the refrigerator right after the 5-minute smoke.
Why char the citrus?
Charring caramelizes the cut surfaces, which gives the juice a sweeter, smokier flavor that carries through the marinade.
How long should the fish marinate?
The recipe calls for 3 hours in the refrigerator. Longer soaks give a firmer, more opaque texture, and thin ribbons firm up quickly, so check one piece periodically and keep everything cold.
Why drain off the citrus juice?
The marinade has been in contact with raw fish and will taste very sour. Draining it lets you control the acidity with the tomato, onion, and sugar added afterward.
How should I serve and store ceviche?
Serve it cold the same day, over thin jicama slices with avocado and radish. Keep it refrigerated until serving and eat any leftovers within 1 day.
How indoor-friendly is this recipe?
4 out of 5. A broiler or hot grill pan can char the citrus, and the cold-smoke step can be skipped or replaced with a pinch of smoked salt.
Recipe Highlights
Quick cold smoke: Adds smoke without cooking the fish.
Charred citrus juice: Gives a sweeter, smokier marinade.
Thin ribbons or cubes: Firm up evenly in the citrus.
Tomato, onion, jalapeño, and cilantro: Add a fresh, spicy finish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.7 oz
- per serving
- Calories
- 275
- Carbs
- 22 grams
- Protein
- 32 grams
- Fat
- 7 grams
- Sodium
- 98 milligrams
