2 lbs. Red Snapper filet
3 thinly sliced shallots (reserve greens for garnish)
orange or red grapefruit wedges (optional for garnish)
1 small red onion julienned (optional for garnish)
1/2 cup Persian lime juice, freshly squeezed
1/2 cup orange (or tangerine) juice, freshly squeezed
1 tablespoon sea or kosher salt
1 tablespoon finely chopped pickled jalapeņo peppers (separate recipe)
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped cilantro leaves
Making the Ceviche:
Cut the filets into 1/4 to 1/2 inch pieces.
You may add medium shrimp comparably cut if you are short on Snapper.
Combine all marinade ingredients and whisk in a glass or pyrex bowl. Add the fish
and gently toss with a spoon insuring full coverage. Add more lime if not covered.
and allow to sit refrigerated for 1 hour, allowing the liquid to "cook"
the snapper. If you can refrigerate over night you must use larger pieces of fish --
1/2 to 3/4 inch
Serve in clear glass bowls, not too wet, along with Ritz or soda
crackers. For show you may garnish with sprinkle of chopped green shallot tops,
red onion, and/or citrus wedges.
NOTE: You may add 1/2 a raw finely diced Aji Chombo (or Habanero) shell (NO seeds) just before you plate the
Ceviche to light up taste buds. This is best done only when guests have been drinking
for a while. The name of the dish changes too - Sweet 'n Hot Red Snapper Ceviche.