- 1 bottle Lemon Verbena Vinegar
- 2 pieces fresh red snapper( The fish must be very fresh!)
- 1 cucumber sliced
- Fresh Grated Ginger
- Coloured Pepper for Garnish
Remove any bones from the Red Snapper.(I find a pair of tweezers works well) Gently slice the fish in 1/4 inch slices with a very sharp knife.
Place fish in shallow dish in a single layer. Top with lemon verbena vinegar to cover the fish and top with freshly grated ginger. Cover the dish and place in the fridge.
Place weights on top of the dish to ensure the fish is submerged in the vinegar. A minimum of 3 hours is needed. Use the same day as it is made.
Place ceviche on top of a cucumber and garnish with a slice of colored pepper and serve as a delicious appetizer.
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