Chef Ben Robinson’s 2024 Red Snapper Ceviche Recipe Card

Chef Ben Robinson’s Red Snapper Ceviche

As prepared on board Emerald Sakara

Chef Ben Robinson’s Red Snapper Ceviche

Choosing ceviche for our cooking demo on this Caribbean cruise was a natural decision – it’s a dish that beautifully combines fresh seafood with zesty citrus and tropical ingredients, aligning perfectly with the essence of Caribbean cuisine. The abundance of local, high-quality red snapper provides a fantastic centerpiece for the dish, offering cruise-goers a taste of the region’s coastal treasures. This recipe is more than a culinary experience; it’s an exploration of the cultural influences woven into the heart of ceviche. The use of fresh mango spheres adds a touch of sophistication and highlights the tropical fruits abundant in the Caribbean. So, let’s embark on this flavorful journey together, celebrating the sea, sun, and the joy of creating memorable moments through the art of cooking.

Serves 4

Ingredients

Ceviche

1 lb fresh local red snapper fillets

1 sweet potato (about 2.5 lbs)

2 oz mango spheres (pre-bought)

1/4 large daikon (approximately 1/4 lb)

2 cucumbers

2 jalapenos

1 cup fresh lime juice (approximately 4 limes)

Make Fresh Ceviche

Prepare the red snapper by cutting it into small, bite-sized cubes and placing them in a bowl. For the sweet potato, peel and dice it into small cubes, then boil until tender but still firm. Allow the sweet potato cubes to cool before adding them to the ceviche. Moving on to the vegetables, peel and thinly slice the daikon, dice the cucumbers into small pieces, and finely chop the jalapeños, adjusting the quantity based on your desired level of spiciness. Prepare the lime juice by squeezing approximately 1 cup of fresh lime juice and setting it aside. In a large mixing bowl, assemble the ceviche by combining the red snapper cubes, cooked sweet potato cubes, daikon slices, diced cucumbers, and chopped

jalapeños. Pour the fresh lime juice over the ingredients, ensuring the fish is evenly coated. Gently mix the ingredients and let the ceviche marinate in the refrigerator for at least 30 minutes to meld the flavors. Prior to serving, add the pre-bought mango spheres for sweetness and texture, and garnish with additional lime wedges if desired. Serve the chilled ceviche and savor the vibrant flavors of red snapper, sweet potato, mango spheres, and crunchy vegetables. Adjust quantities based on preferences and the number of people being served.