Eat McSweeney: Red Snapper Ceviche
Written by: Sarah McSweeney Photography by: Ben Ferrari

In NYC we’re so very spoiled with our endless dining options; not to mention we have the best take-out and delivery in, let’s face it, the universe—a fact I’m very proud of. But while Seamless and I have a very close relationship, sometimes there’s just nothing better than cooking at home and having a cozy night in. Even for those of you who don’t know your way around a kitchen—let me be your kitchen Shaman.

There’s nothing sexier than a man who feeds you …

There’s nothing sexier than a man who feeds you, so what better way to start my home kitchen lessons than with a recipe where you don’t actually have to cook? Ceviche is a beautiful way to start and the variations are endless; as long as you can get your hands on fresh fish and some citrus you can really get creative. This red snapper ceviche recipe is so simple to prepare and the end results are always impressive. So whether you’re preparing this delicious dish for your wifey, your homies, or for the flavor of the week, I promise this recipe will not disappoint and surely get you lucky—cause baby who doesn’t like it raw?



Red Snapper Ceviche

2 filets of red snapper (cut into bite size pieces)

3 lemons (juiced)  

3 limes (juiced)

1 minced clove of garlic

1 jalepeno (seeded and finely diced) 

1 avocado (diced)

2 corn on the cob (cut corn off the cob)

A bunch of cilantro (chopped)

salt and pepper

extra virgin olive oil

In a bowl toss the red snapper with the lemon and lime juice, the minced garlic, and the jalapeno. Cover tightly and refrigerate for at least one hour.

If you have perfect sweet summer corn, you can keep it raw. If it’s not the corn of your dreams, cut the corn off the cob and saute it in olive oil with salt and pepper to taste. 

After the hour, mix the red snapper with the corn, avocado, and cilantro. Season with salt and pepper to taste. Drizzle with a bit of good olive oil on top. You can serve the ceviche with anything your heart desires. I personally love potato chips, but obviously tortilla chips work as well, or if you really want to get fancy, make some crostini. All you need is a thinly sliced baguette (about 1/4 inch thick), brush both sides generously with olive oil and sprinkle with salt and pepper. Bake at 350F for about 15 minutes or until golden.



Sarah McSweeney is a graduate of the French Culinary Institute and is on the Special Arrangement board at Re:Quest Model Management.  She is currently traveling the world as a private chef. Follow her on Instagram @lilmcsweeney

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