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Basic Red Snapper Ceviche

Source: Mary Sue Milliken and Susan Feniger
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 25 Minutes
  Serves 6
Feel free to use almost any fresh fish for this crunchy raw fish salad. Just avoid meaty tuna, catfish, and monkfish, and exceptionally delicate fish like trout and whitefish. We love red snapper, but bass, halibut, and grouper are also great.
1 pound fresh red snapper fillets
3/4 cup freshly squeezed lime juice

1 large tomato, cored, seeded, diced
1 small red onion, finely diced
2 bunches cilantro leaves, roughly chopped, about 1 cup
1/2 cup bottled clam juice
2 serrano chiles, stemmed, thinly sliced into circles
1 1/2 teaspoons salt

Romaine lettuce leaves for garnish
Tortilla chips for garnish
Cut red snapper into 1/2-inch cubes and place in glass or ceramic dish. Toss with 1/2 cup of lime juice. Cover and marinate in refrigerator 15 minutes. Drain and discard lime juice.

Transfer fish to medium bowl. Stir in remaining 1/4 cup lime juice, tomato, onion, cilantro, clam juice, chiles, and salt. Chill at least an hour, or up to 1 day, for flavors to blend.

Serve in tall chilled goblets with spears of romaine lettuce and/or tortilla chips, or in soup bowls lined with the lettuce leaves.

Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 70
Fat. Total: 1g
Fiber: 1g
Carbohydrates, Total: 6g
Sodium: 650mg
% Cal. from Fat: 13%
Cholesterol: 14mg
Protein: 9g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: dr mary, NJ Reviewed: 04/27/2008
This was my first experience with making Ceviche.It was delicious.I added a lot more tomatoes and a bit more lime juice.
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