Fresh fish and just the right amount of spice are the keys to Boudro’s delicious ceviche. The weather in San Antonio is perfect for this light, refreshing dish. Imagine sitting on the banks of the San Antonio River Walk sipping Boudro’s famous Prickly Pear Margarita and watching the world go by. Click here to see the chef making this dish!
Clean and cube snapper fillets into 1/4″ pieces and place in a ceramic or
glass dish. Combine snapper with lime juice, mix and cover. Refrigerate
for one hour and stir. Let sit covered in refrigerator for 3 more hours.
Stir mixture every hour. Rinse snapper in cold water and drain. In a large
bowl, mix snapper and all remaining ingredients.
- 8 oz. Skinless Red Snapper Fillets - cubed
- 1 cup Fresh Lime Juice
- 1/2 cup Diced Tomato
- 1/4 cup Diced Red Onion
- 1/4 cup Chopped Cilantro
- 1 Medium Diced Jalapeno
- 1/4 tsp. White Pepper
- 1 1/2 tsp Kosher Sea Salt
- 1/2 cup Ketchup
- 2 oz. Tomato Juice