By Natalie Lozano Trimble
Photography by Thanin Viriyaki
Read more: Inside Dos Mares, a coastal Mexican seafood destination in Fort Worth
Ceviche Vallarta
Dos Mares’ Ceviche Vallarta starts with fresh red snapper cured in lime and salt, carefully drained to achieve a clean, balanced texture. It is combined with fresh vegetables that add brightness and crispness, creating a light and vibrant flavor profile.
The dish is plated in a circular presentation and finished with julienned red onion and sliced serrano chile, adding character and a refined touch of heat. It is then topped with microgreens and avocado, resulting in a fresh, contemporary and visually striking dish that reflects the coastal spirit of Dos Mares.
Ingredients
- 4 oz red snapper, skinless, sliced
- 1.70 fl oz fresh lime juice (50 ml)
- 0.35 oz cucumber, finely diced
- 0.18 oz carrot, finely grated
- 0.35 oz serrano chile, thinly sliced
- 0.35 oz red onion, julienned
- 0.35 oz avocado, diced
- 0.04 oz cilantro, finely chopped
- 0.04 oz serrano chile, minced (for seasoning)
- Microgreens, as needed
- Fine sea salt, to taste
Preparation
Cure the fish.
Slice the red snapper into clean, even sashimi-style slices.
Season lightly with fine sea salt.
Place the fish in a shallow container and cover with the lime juice.
Cover tightly and refrigerate for 12 hours, until the fish is firm, opaque and fully cured.
Drain excess lime juice before plating.
Assemble.
Arrange the cured snapper slices neatly on a chilled plate.
Distribute cucumber, carrot, red onion, avocado and sliced serrano evenly over the fish.
Finish with chopped cilantro and minced serrano.
Adjust seasoning with a light touch of salt if needed.
Garnish with microgreens just before serving.
Chef’s Notes
Keep everything very cold for clean flavor and texture.
This works best served immediately after assembly.
Optional: a drop of high-quality olive oil or avocado oil for roundness.