We are lucky to have our Bay of Banderas` Red Snapper abundant year-round: the most popular and delicious fish dish you can enjoy in PV. Here is the recipe.

Ingredients 

Fresh, whole Red Snapper (as many as needed)

Lime juice

Natural sea salt

Ground black pepper

Extra Virgin olive oil

Diced garlic

Procedure

Wash the fish (fres and whole) in the sink and pat-dry with paper towels. Pour the juice of half a lime over each fish. Season with natural sea salt and ground black pepper. Add extra virgin olive oil and diced garlic to a pan at medium heat, stir so garlic does not burn. Place the whole fish over hot oil and let it cook for 5 minutes on each side. Serve with salsa mexicana (pico de gallo), guacamole, rice, tortillas and enjoy! Provecho!

Ingredients

500 gr Sea bass or Parrot fish filet (white meat fish)

12 limes

1small piece of ginger root

1 large white onion

1 small red bell pepper

1 habanero pepper

½ medium-sized jicama

2 small cucumbers (criollo)

1 ripe mango

1 cilantro bunch

1avocado

1 tsp. natural sea salt

Procedure

Wash the fish, pat dry. Cut into small cubes, pour lime juice over it and let it marinate for 30 minutes.

Wash, peel, & grind the ginger root then add it to the fish along with the sea salt & stir to mix.

Slice onion and bell peppers into thin strips; chop the habanero pepper finely. NOTE: Habanero is very spicy, make sure not to rub your face or eyes & wash your hands thoroughly after handling it.

Peel cucumber and cut in cubes. Peel jicama and cut it into very thin strips; add both to the fish mixture. Lastly, peel the mango and again cut into very thin strips, then add to mixture along with finely chopped cilantro. Taste to check if it needs more salt.

Serve the ceviche in a martini glass with small cubes of avocado & corn chips on the side, and enjoy!

Serves 6 people