Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Red Snapper Ceviche

Lobo
Lobo
Moderator
Moderator


Posts : 28411
Join date : 2013-01-12

 Red Snapper Ceviche Empty Red Snapper Ceviche

Post by Lobo Tue 09 Feb 2016, 8:20 pm

 Red Snapper Ceviche Img30l
Red Snapper Ceviche
 Red Snapper Ceviche Translucent
Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 4
The popular Mexican technique for "cooking" fresh raw seafood by tossing it with citrus juice finds favor in many restaurants and homes in the Southwest. This version adds a generous amount of vegetables and herbs to the traditional mixture. Choose only the freshest red snapper.






  • 172

Ingredients:


  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 3 Tbs. fresh lime juice
  • Pinch of kosher salt
  • Pinch of sugar, or to taste
  • 1/2 lb. red snapper fillet
  • 12 cherry tomatoes, stems removed and quartered
  • 1 small, ripe Haas avocado, pitted, peeled and
      cubed
  • 1/2 small red onion, slivered
  • 1/2 cup cubed English cucumber
  • 1 or 2 serrano chiles, minced
  • 1 Tbs. chopped fresh mint
  • 2 Tbs. chopped fresh cilantro
  • 2 Tbs. lemon or lime-flavored olive oil
  • 4 fresh mint or cilantro sprigs

 Red Snapper Ceviche Wine-pairing-icon-white

Wine Pairing

This pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.

Directions:

In a nonaluminum bowl, stir together the orange, lemon and lime juices. Season with salt and enough sugar to balance the acid of the citrus juices.

Check the fish fillet for errant bones, then cut into 1/2-inch cubes. Add to the citrus juice mixture, immersing the fish completely. Cover and refrigerate for 1 hour.

In a bowl, combine the tomatoes, avocado, onion, cucumber, chiles, to taste, mint and cilantro and stir gently to combine.

Transfer the fish to a colander and let drain for several seconds, then add the fish to the tomato mixture and mix gently. Drizzle with the oil, taste and adjust the seasoning with salt.

Divide the ceviche among martini glasses or small glass bowls and garnish with the mint sprigs. Serve immediately.
Adapted from Williams-Sonoma New American Cooking Series, The Southwest, by Kathi Long (Time-Life Books, 2001).

    Current date/time is Sat 28 May 2022, 3:40 pm