Ceviche is a dish that can divide many diners. Just as with certain things in life, there are the fervent supports and there are those who refuse to touch the dish at any cost. At first glance, it may seem odd for such a simple plate of food to evoke such complex emotions. Ceviche is a dish that hails from South America and is prevalent throughout most of Latin America and the Caribbean. There are slight variations among different geographic locations, however the main components are always the same: raw fish or seafood of your choice, a few fruits and vegetables that compliment the protein, an acidic component and the seasoning of your choice. Sounds pretty easy, right?

On one hand, it is a relatively simple dish to execute. You will need to have some basic knife skills, as consistency is key when preparing the main ingredients What is even more important is access to a reputable fish monger whose supply you know and trust. This is where I believe the two differing groups begin to form. For those of us who enjoy Japanese food, we don’t think twice about consuming raw fish in the form or sushi or sashimi. In ceviche, the acid used (usually in the form of citrus) causes the proteins in the fish or seafood to become denatured, appearing to be cooked. Since this is not prevalent in foods that we are familiar with, it can come off as strange and repel some of us. However, once we are able to get over the fear of the unknown, we discover a dish that is not only delicious and refreshing, but healthy too!

If you haven’t already picked up on our drift, we here at PacknWood are big fans of ceviche. The hot summer months serve as the perfect backdrop to creating and consuming the dish. With colorful produce in season, such as mango and avocado, a flavorful fresh fish and some juicy limes, we couldn’t ask for much more. At your next gathering or party, serve your ceviche creation in our mini bamboo leaf round dish accompanied by some tortilla chips and a cold margarita. We promise that it won’t disappoint. Here you can find our recipe for a red snapper and mango ceviche. Let us know what you put in yours!

Red Snapper and Mango Ceviche 

Serves 6

• 1 lb. red snapper, filleted and skin removed, cut into a small dice
• 2 medium mangoes, cut into a small dice
• 2 avocados, cut into a small dice
• 1 shallot, chopped finely
• 1 jalapeño pepper, chopped finely
• 2 tbsp. cilantro, chopped
• 2 limes, juiced
• 2 tbsp. olive oil
• salt and pepper to taste

In a bowl, toss the fish with the mango, avocado, shallots, jalapeño pepper, lime juice and season with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Before serving, stir in the cilantro and olive oil.