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Red Snapper and Mango Ceviche
Instructions
To prepare the snapper: Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for one hour. Drain the citrus juices, using a colander. Pour the vinegar over the fish tossing lightly washing the fish with the vinegar. To prepare the ceviche: Using a large bowl, add the jalapenos, peppers, mango, onion, garlic, salt and pepper. Toss lightly and cover with the extra virgin olive oil. Let this set covered and refrigerated for at least 1 hour. Add the cilantro and mix well before serving.
Servings:
Recipe Category:
Appetizer, Entree, Side Dishes
Preparation Time:
15 minutes
Cooking Time:
2 hours
Ingredients
1 | (16 ounce) Red Snapper filets |
1/2 | cup freshly squeezed lemon juice |
1/4 | cup freshly squeezed lime juice |
2 | cups Champagne vinegar |
2 | medium jalapenos, minced |
1 | large sweet red pepper, halved, seeded and cut into a fine julienne |
1 | large mango, peeled, pitted and cut into a fine julienne |
1 | medium red onion, shaved |
1 | teaspoon minced garlic |
1 | tablespoon kosher salt |
1/2 | tablespoon frsehly ground black pepper |
1/4 | cup extra virgin olive oil |
1/2 | cup fresh cilantro leaves |