Serves: 6

Thought to have originated during the Incan empire in Peru, ceviche – the word was first documented in 1820 in the Peruvian soldier song La Chicha, but its etymology also connects with escabeche, meaning “meat cooked in vinegar” – has since evolved to be a popular dish across Latin America and the United States.

Ceviche makes use of fresh seafood: kosher and non-kosher varieties. The use of maror, or horseradish, in this recipe was an invention during a Passover Seder in Mexico City, creating a savoury contrast among the fish, the jalapeño, and the horseradish.

The symbolism is enthralling: can you imagine the Israelis, as they crossed the Red Sea, cooking ceviche on their way to a 40-year itinerant life in the desert before they settled in Canaan?

The best ceviche is refreshing and original in that it imagines new combinations of flavours, and the chilled dish pairs beautifully with hot weather.

To get more recipes, click here to sign up for our free JC food newsletter.

Topics:

Ingredients

Name: Mexican snapper ceviche con maror
Prep time: 25 min
Yield: 6
Ingredients: 180ml (¾ cup) fresh lime juice; 60ml (¼ cup) fresh lemon juice; 1 small jalapeño chile, seeds removed, finely chopped; 1 small red bell pepper, seeds removed, finely chopped (about ½ cup); 1 small yellow bell pepper, seeds removed, finely chopped (about ½ cup); ½ small red onion, thinly sliced; 1 small garlic clove, minced, grated, or pushed through a press; ⅛ tsp ground cumin; ½ tsp kosher salt; 450g (1 pound) red snapper fillets, skin removed; 2 tbsp finely chopped fresh coriander (cilantro); 1 tsp extra-virgin olive oil; Prepared horseradish, for topping (optional)

180ml (¾ cup) fresh lime juice
60ml (¼ cup) fresh lemon juice
1 small jalapeño chile, seeds removed, finely chopped
1 small red bell pepper, seeds removed, finely chopped (about ½ cup)
1 small yellow bell pepper, seeds removed, finely chopped (about ½ cup)
½ small red onion, thinly sliced
1 small garlic clove, minced, grated, or pushed through a press
⅛ tsp ground cumin
½ tsp kosher salt
450g (1 pound) red snapper fillets, skin removed
2 tbsp finely chopped fresh coriander (cilantro)
1 tsp extra-virgin olive oil
Prepared horseradish, for topping (optional)