Red Snapper Ceviche, guacamole and blue chips


A few days before we arrived in Naples, FL, our friends Cari & Rex, took a break from training horses and went fishing in Captiva. FL. They caught lots of grouper and some snapper. Fully intending to take it back to Amenia, NY they froze it, packed it into a cooler, put some duct tape around it and tried to check it with Jet Blue. But Jet Blue said, “No, no, no. You can’t check that frozen fish because it is not professionally packed.” So they wrote my name on it, left it in the care of Jet Blue and called me to tell me to go get it. So I did. When I got there, I waited in line to get to an agent and told him I was there to collect my cooler full of fish. When he returned with it I asked if he wanted to see ID. The Jet Blue agent’s response was, “No, that story is strange enough that I don’t think any one would make it up.”

And today, I had my first taste of their catch and it was terrific.

Ceviche / Guacamole Ingredients

  • 1 fillet Fresh Red Sanpper, skin removed and cut into small pieces
  • 10 key limes
  • 1 jalapeno, minced (you decide if you want the seeds in it)
  • very small piece of fresh ginger, grated through a microplane (1/8 tsp)
  • handful cilantro, washed and chopped
  • ½ medium white onion finely diced
  • 1-2 avocados
  • ½ lemon
  • ½ lime
  • salt


  • Take out two medium bowls
  • Squeeze out all the key lime juice into one medium bowl
  • Add ginger to key lime bowl
  • chop cilantro and jalapeno together so they are well integrated
  • Add half to bowl with key lime juice and half to other bowl
  • Add ¾ onion to the key lime bowl, other portion to second bowl
  • Add 1/8 tsp salt to each bowl
  • Add snapper to key lime bowl and toss, put into the fridge for 10-15 minutes
  • Slice avocados in half and holding one half in hand at a time, cut into dice while inside the skin then squeeze out into extra bowl
  • Squeeze 1/2 lemon, ½ lime and toss it all together

Serve with blue corn chips and any Dogfish Head beer you like… we had Raison D’etre.


One thought on “Red Snapper Ceviche, guacamole and blue chips”

  1. Makes me long for the sunshine to eat it in… I think the snapper stayed put because Florida’s where it belongs.

    Right here, weather being what it is I think I’ll go with the pheasant.

    Or would if I had any. The walnut paste looks like one of those crusts that would flatter almost any lump of lean protein. Wonder what would happen if you used it on a piece of venison.

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