Snapper Ceviche
Category:
Courtesy of Paula Angerstein of Paula's Texas Spirits
Photography by Andy Sams
The array of fresh vegetables in this ceviche provides a beautiful presentation, whether served family style or in individual martini-glass servings. Make sure the snapper is impeccably fresh. Serve with tortilla chips or crackers on the side.
Super easy
Email
PrintIngredients
For 8 Person(s)
Cream
- 2 pounds fresh Gulf red snapper, cut into ½-in. cubes
- 1 1/2 cups fresh-squeezed lime juice
- 1 cups finely chopped onion
- 1 cups seeded and finely chopped tomato
- 1 cups finely chopped fresh tomatillo
- 2 seeded and finely chopped jalapeños
- 1 cups chopped olives
- 1/2 cups capers
- 3 tablespoons Texas olive oil
- 1 teaspoons dried Mexican oregano
- 1/2 cups finely chopped cilantro
Snapper Ceviche Directions
- Combine all ingredients except cilantro in a flat dish and refrigerate for at least 5 hours or overnight. Before serving, drain completely. Garnish with the cilantro.
|
|
|