Red snapper ceviche with hot peppers and a hint of coconut

Plenty of patrons flock to Mission Taqueria for margaritas and tacos, but the ceviches served at the Center City restaurant can be just as satisfying. The red snapper, which co-owner and general manager Daniel McLaughlin said was added to the menu a few weeks ago, is sweet, spicy, vibrant, and colorful. It’s also the perfect size for sharing over happy-hour drinks.

“It’s been one of the more popular ones we’ve had so far,” McLaughlin said.

The bite-size chunks of mild, juicy fish are served in a base sauce made from leche de tigre, a liquid that comes from butchering fish, and blended with coconut milk and serrano peppers that give it a punch of heat. Chayote adds a refreshing balance, and a handful of crispy plantain chips tops the dish. It makes for a delicious, tangy bite when spooned over salty tortilla chips.

Other ceviches on the menu at Mission are yellowfin tuna, scallop, and a mixed version with shrimp, calamari, and clams.

Red snapper ceviche, $13, Mission Taqueria, 1516 Sansom St.;