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Red Snapper Ceviche
- Active Time 10m
- Total Time 10m
I suggest serving the ceviche with plantain or boniato chips.
- 1 pound red snapper filet
- 3/4 cup lime juice
- 3/4 cup lemon juice
- 1/2 medium Scotch bonnet chile, seeded and diced
- 1/2 cup chopped fresh cilantro
- 1 cup diced avocado
- 1 cup diced tomatoes
- 1/2 cup diced shallot
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
FOR THE SNAPPER:
Cut the filets into even diced pieces about
1 inch long and 1/2 inch wide. It is important to prepare an even cut so they "cook" evenly and the acid in the citrus juices penetrate the finished pieces evenly.
FOR THE CEVICHE:
In a large stainless steel bowl, marinate the snapper in the lime and lemon juices. Cover and let sit for one hour. Add the scotch bonnet chile, cilantro, avocado, tomato, shallots, salt and pepper.
Mix well, cover and refrigerate for one hour before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
151 calories; 5g total fat; 28mg cholesterol; 1221mg sodium; 12g carbohydrates; 2g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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