Pineapple-Cured Snapper Ceviche

This summertime dish is awesome because its packed with flavor, and can be made in advance. And no actual cooking required! The citrus and pineapple juices actually “cook” the fish, and all you need to do is open up a bag of tortilla chips to enjoy it.


  • 1/2 cup red onion finely diced
  • 1 red bell pepper, finely diced
  • 1 habanero pepper, minced
  • 1/2 cup hothouse cucumber or regular cucumber peeled, seeded and 1/4" dice
  • 1 jalapeño minced
  • 4 limes
  • 1 lemon
  • 1 medium pineapple
  • 3/4 pound yellowtail snapper fillets or other ocean white fish 1/2" dice
  • 1 avocado peeled, seeded and diced
  • 1/3 cup cilantro chopped
  • salt and pepper to taste
  • tortilla chips for serving


  1. Cut the top and bottom off of your pineapple, and remove the skin with a sharp knife. Cute the pineapple in half, vertically through the core. Cut each half in half again, through the core. Use your sharp knife to remove the core from each quarter of the pineapple.
  2. Set aside two pineapple quarters for later, and put the other two  into a blender or food processors and blend until it turns into juice. Pour the pineapple juice into a bowl, and squeeze in the limes and lemons.
  3. Place the diced snapper in a small glass bowl and pour in the fresh juice to cover the fish. Swish the fish around in the juice so that every piece floats in the liquid. Cover with saran wrap and refrigerate 3-4 hours until the fish is "cooked" and opaque.
  4. In a large bowl, combine the red onion, bell pepper, habanero, cucumber, jalapeño, pineapple and cilantro.
  5. Set a fine mesh strainer over a small bowl and pour the fish into the strainer. Transfer the fish to the vegetable mixture. Spoon out 3-4 tablespoons of the citrus juices and add to the fish mixture.
  6. Finely dice one of your remaining pineapple quarters. Add it to the fish with the diced avocado just before serving and gently toss the mixture together to combine. Season with salt and pepper and hot sauce (if using) to taste.
  7. Serve with tortilla chips and a cold cerveza.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.