Friday, August 1, 2014

If you're on the Gulf Of Mexico... should probably be eating as much raw fish as possible...

And even if you're not, this Red Snapper Ceviche recipe is a cinch to make, healthy, and DELICIOUS! What's not to like??

Ceviche has a reputation for being a dish you need to make 24 hours ahead so that it has plenty of time to cook the fish in the acid from the juice, but this recipe requires just 30 minutes marinating in lemon and lime, and then you're off to the races! I doubled the quantities in this recipe and we're serving it to John's whole family as an appetizer for dinner this evening-- using fresh-caught red snapper we bought from a guy who sells fish out of his truck.

Now that's fresh! 

Red Snapper Ceviche

  1. 1 pound skinless red snapper fillets, cut into 1/4-inch dice (You can also use any firm white-fleshed fish like Grouper, Shrimp, or Conch) 
  2. 3/4 cup fresh lime juice
  3. 1/4 cup fresh lemon juice
  4. 1 jalapeño, seeded and minced
  5. 1/2 cup finely diced red bell peppers
  6. 1/2 cup finely diced yellow bell peppers
  7. 1/2 thinly sliced small red onion
  8. 1 minced small garlic clove
  9. Pinch of ground cumin
  10. Pinch of crushed red pepper
  11. Salt
  12. 1 tablespoon minced cilantro
  13. 1 tablespoon extra-virgin olive oil
  1. In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro and extra-virgin olive oil and serve.
Seriously! That's it... Now that's easy. 

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