Yield: 4 appetizer portions or 2 first course portions


  • 1 1/2 pound whole red snapper
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 fresh serrano chile, minced
  • 1/2 small red onion, diced
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons Peruvian Seasoning from Merchant Spice Co.’s Blends of the Americas
  • 1 teaspoon flaky sea salt, or to taste (NOTE: Our Aleppo Pepper Seasoned Sea Salt works well with this recipe.)
  • 2 garlic scapes (for two servings), the bud portions saved for garnish with the ‘stems’ thinly sliced and added to the ceviche
  • Cilantro leaves, for garnish


Remove the flesh from the red snapper and chop into bite-size pieces. Add the remaining ingredients (except for the garnishes) and chill for at least 4 hours, allowing the fish to ‘cook’ in the acidic citrus juices.

Serve chilled, garnished with the top of a garlic scape and fresh cilantro leaves.


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