I’m a big fan of fresh fish ceviche, especially when that fish is caught directly by me and goes almost straight from the live well to my mouth. After a day out on the water fishing, especially if it is on vacation or out-of-town charter, the last thing you want is to make a grocery run to get the rest of your ingredients. But if you get your other supplies too far ahead, you run the risk of your vegetables going wilt or not being perfectly crispy. When you go to great lengths to make a dish out of fish that was swimming just an hour earlier, the last thing you want is soft peppers.
So before we loaded up our fishing gear we made sure to have all of our fresh vegetables ready in Rubbermaid’s new line of FreshWorks Produce Saver containers.
These containers keep produce fresh up to 80% longer* than competitor’s brands thanks to its patented FreshVent technology that uses a revolutionary built-in FreshVent™ lid, which naturally regulates the flow of oxygen and CO2, in and out of the container to create the optimal environment. The CrispTray at the bottom elevates produce away from moisture and promotes proper airflow to help reduce spoilage.
Since it is snapper season in our part of the state, with mangrove and yellowtail being a target of choice, we set out on our fishing excursion to bring back lunch that we could make dockside. After a beautiful day out on the waters of Southwest Florida, we ended up filling our coolers, so with plenty of fish and our FreshWorks containers filled with fresh produce, we were able to make the freshest ceviche possible.
- 2 pounds snapper filets (or any other fresh, white fish)
- 1/2 cup Key Lime juice
- 1/4 cup lemon juice
- 2 tbsp. avocado oil
- 1 tbsp. red wine vinegar
- 4 tomatoes, diced
- 3 jalapeno peppers, thinly diced
- 2 bell peppers, thinly diced
- 1 large red onion, thinly diced
- 1 bunch fresh cilantro, finely chopped
- 1 garlic clove, minced
- 1 tsp. cayenne pepper
- Salt and pepper to taste
- Once fish are skinned and filleted, rinse with cold water and cut into small cubes.
- In large container add fish, juice, oil, vinegar and pepper. Mix thoroughly so that all cubes are coated.
- Seal and let marinate for 30-45 minutes. The citrus and vinegar will "cook" the fish.
- Add vegetables, salt and pepper. Toss together and chill for 15 minutes.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 127mgSodium: 232mgCarbohydrates: 17gFiber: 4gSugar: 8gProtein: 68g
The nutritional information here is an estimate. While I try to provide accurate information via Nutritionix, this information is provided as a courtesy and there is no guarantee that it will be completely accurate. I am not a certified nutritionist and any information sunnysweetdays.com should only be used as a general guideline.
Garnish with a lime wedge and a sprig of cilantro. Serve with tostadas or your choice of chips. This recipe serves 4 to 6 people. You can even use these containers –with the bottom tray removed– to help keep your leftovers fresh for later.
FreshWorks extends the life of all of your produce, so it doesn’t go to waste. It is estimated that Americans waste $24 billion worth of produce every year, which is the equivalent of $192 per household.**
Have you ever had ceviche? What’s your favorite fruit or vegetable?