Snapper Ceviche

from Chef Irie

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Snapper Ceviche
Photo credit: Nicole Hylton Photography

Prep Time: 8-10 minutes

1 lb Fresh snapper, no skin no bones
3/4 cup lime juice
1 cup orange juice
1/2 tsp red pepper flakes
4 -5 cherry tomatoes, sliced
1/4 cup medium diced, ripe but firm mangoes
1/4 cup small diced red and green peppers
1/4 tsp chopped ginger
1/4 tsp small diced jalapenos
1 tsp thyme leaves
1/4 cup red onion, julienned
1/4 cup chopped cilantro
1 tsp black pepper
1 tsp salt
Plantain chips and cilantro sprig for garnish

1. Dice snapper into ˝ in cubes, place in bowl and add a quarter of the lime and orange juice. Place that bowl in another with ice, place in fridge and reserve.
2. Add the vegetables fruit in a medium bowl and add the remaining citrus juice with thyme leaves and cilantro.
3. Drain the liquid from the fish and add fish to the bowl with vegetables and toss well. Season with salt and pepper.
4. Serve chilled in a martini glass with plantain chips and cilantro garnish