From The Ocean To Your Table


From the Ocean To Your Table

In celebration of Red Snapper Season, Lifestyle Blogger Devan Coffaro shares a fun summer recipe with fish she caught 40-miles offshore Tampa Bay.

Mango Red Snapper Ceviche

Fresh, crisp, and light on the calories – this dish is a great way to bring the tropical vacation right to your kitchen.


  • 2 Snapper Filets Evenly Cubed (Freshly Caught or Store Bought)
  • 1 Small Red Onion Diced
  • 1 Red Bell Pepper Finely Chopped
  • 2 Jalapenos Finely Chopped (de-veined and de-seeded)
  • Juice from 9 Limes
  • Juice from Half an Orange
  • 2 Mangos Cubed
  • 3 Tb Cilantro
  • 3 Tb Kosher Salt
  • 1 Tsp Pepper
  • Optional: Plantain Chips/Tostones/Tortilla Chips for Dipping


  1. Chop the snapper filets, red onion, red bell pepper, & jalapenos. Try to keep the pieces as even in size as possible so all the ingredients cook evenly. Combine everything in a bowl.
  2. Juice 9 limes. Pour the juice throughout the bowl. Add the salt and pepper. Mix everything together, making sure the lime juice covers all the ingredients.
  3. Cover the bowl and place in the fridge for 1hr – 1.5 hrs so the lime juice can cook the fish through.
  4. While the bowl is in the fridge, finely chop the mangos and the cilantro.
  5. Take the bowl out of the fridge and empty about half of the lime juice into the sink. Replace that with juice from half of an orange.
  6. Add the mangos and the cilantro. Mix everything together again.
  7. Serving Options: Eat it as it is with a spoon or serve with plantain chips, tostones, tortilla chips, etc.

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April 24 2021 08:00 am

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