Snapper Ceviche with Melon, Cucumber, Mint, and Lime

SnapperCeviche CLC
Photo by Cameron Colcolough

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2 appetizer servings

  • 5-6 ounces snapper, diced
  • ½ teaspoon Fresno or jalapeño pepper, finely minced
  • ⅛ cup lime juice
  • 1 tablespoon extra virgin olive oil, divided
  • ½ teaspoon lime zest
  • ¼ cup watermelon, small diced
  • ¼ cup cucumber, small diced
  • 1 scallion, chopped
  • 1 tablespoon mint, leaves torn
  • Salt and pepper to taste
  1. Mix snapper with chili peppers, half of the lime juice, ½ tablespoon olive oil, and lime zest in small bowl. Refrigerate for at least 20 minutes.
  2. When ready to serve, mix melon, cucumber, scallion, mint, remaining lime juice, and oil in small bowl. Season to taste with salt and pepper.
  3. Place snapper in a chilled glass or bowl. Place melon mixture on top and serve chilled.
  • by Chef Michelle Weaver of The Charleston Grill, Charleston, SC

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