As you may know, the Red Snapper season is very short. If Red Snapper is not in season or is not available to you, you may consider using scallops, shrimp, tuna, swordfish, or other types of seafood that are relatively firm in texture. Ensuring that you use fresh seafood is critical for the quality of this dish.

Before we dive into the recipe, let's cover how to care for your catch while you're still on the water. It's crucial to have plenty of ice on board to pack your catch, which will ensure the quality of your fish. For more tips on handling your fish before you return the docks, including how to bleed your fish, please make sure to watch Carter's video, below.

Now, let's get down to business. For this recipe, you will need:

• 1/2 lb Red Snapper fillets – cut 1 inch wide strips, and then diced
• 2 Tbsp fresh lime juice
• 1 Tbsp extra-virgin olive oil
• 1/4 cup of diced baby sweet peppers
• 1 tsp minced jalapeño
• 1 clove of minced garlic
• 1/2 tsp salt
• 1/8 tsp of freshly ground pepper
• 2 vine-ripened Roma tomatoes
• 1/2 small red onion
• 4 tsp chopped fresh cilantro
• Red leaf lettuce, for garnish (optional)

Combine the lime juice, olive oil, jalapeño, garlic, salt, and pepper in a bowl and whisk well. After your ingredients are combined, add the Red Snapper and toss to coat evenly. Cover and refrigerate your mixture for  8 hours - or overnight. 

When you're ready to serve, fold the cilantro into the ceviche, and begin preparing the vegetables. Peel, seed, and dice the Roma tomatoes. Cut the red onion into very thin rings. Dice the baby sweet peppers.

Place a piece of red leaf lettuce on a chilled plate or platter, and place the ceviche on top of the red leaf lettuce. Scatter the tomato, red onion, and baby sweet peppers on top of the ceviche.

Serve with tortilla chips, pita bread, or you can simply eat it with a spoon.

The above recipe will make four appetizer servings.