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Spicy Snapper Ceviche

By Mike Lata From Moveable Feast Season 4, Ep.3
Mark Boughton

Servings: 6 as an appetizer

The simple preparation of this dish belies its delicate flavor and elegant beauty. Success relies on three main factors: one, be sure to purchase only the freshest fish; two, use only the sharpest knife; and three, after combining all the ingredients, be sure that the fish is refrigerated for no more than 30 minutes before serving.


  • 12 oz. snapper, black sea bass, or porgy fillets, skinned, blood line removed, and fish cut in 1/2-inch cubes
  • 1/4 English cucumber, peeled, halved, seeded, and thinly sliced
  • 1 avocado, peeled and cut into 1/2-inch pieces
  • 4 sprigs cilantro, leaves roughly torn
  • 2 sprigs fresh mint, leaves roughly torn
  • 1 Tbs. finely sliced chives
  • 1 Tbs. finely chopped shallots
  • 4 cloves pickled garlic, coarsely chopped, or 1 small garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • 4 Tbs. fresh lime juice (from about 2 limes), more to taste
  • Fine sea salt
  • 1/2 small jalapeño, thinly sliced into rings and seeded
  • 2 medium radishes, thinly sliced
  • Micro mustard greens, or one small mustard green leaf, thinly sliced into ribbons, for serving


  • In a large bowl, combine the fish, cucumber, avocado, cilantro, mint, chives, shallot, garlic, olive oil, lime juice, and 1/2 tsp. salt. Gently fold until the ingredients are well combined. Cover with plastic wrap and refrigerate for 20 to 30 minutes, until the fish becomes firmer and more opaque. Taste for seasoning and adjust with additional salt or lime juice. Top with jalapeños, radishes, and mustard greens. Serve immediately.

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