Snook ceviche with lime, red onion, cucumber, avocado, cilantro, and ají chombo

Fresh Catch

Panama Snook Ceviche

Name: Panama Snook Ceviche
Prep time: 25 min
Cook time: 25 min
Total time: 1 min
Yield: Serves 4–6
Ingredients: 1 1/2 lb skinless snook fillet, pin bones removed; 1 cup fresh lime juice (8–10 limes); 1 tsp kosher salt, plus more to taste; 1/2 small red onion, paper-thin slices; 1 small cucumber, seeded and diced; 1/2 red bell pepper, small dice; Up to 1 tsp minced ají chombo (wear gloves); 1/2 cup chopped cilantro or 1/4 cup culantro; 1 ripe avocado, diced; 1 tbsp extra-virgin olive oil; 4 cups tostones, tortilla chips, or patacones, for serving

Lime, cucumber, red onion, avocado & ají chombo

Serves 4–6Prep 25 minCook 25–35 minTotal 1 hr

Panama CanalCevicheSnook

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Method

Use properly frozen fish

Use fish documented as frozen for parasite destruction under FDA Food Code §3-402.11: −4°F or below for 7 days, or an approved −31°F commercial schedule. A typical home freezer may not qualify. Otherwise use the cooked option below.

Thaw and cut cold

Thaw under refrigeration and keep fish at 40°F or colder. Cut into even 1/2-inch cubes with a clean knife and chilled board.

Cure

Combine fish, lime juice, and salt in a nonreactive bowl. Refrigerate 25–35 minutes, stirring once, until the outside is opaque and the center is just firm.

Finish

Drain off most of the lime juice. Fold in onion, cucumber, bell pepper, ají chombo, herbs, avocado, and oil. Taste for salt; serve immediately with the tostones, chips, or patacones.