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...anybody ever cook this yet? Just buck it up in my wanderings...
<span style="font-weight: bold">Red Snapper and Mango Ceviche</span>
A sizzling mango ceviche perfect as an appetizer or the main dish.
Ingredients
3 (16 ounce) Red Snapper filets
1 1/2 cups freshly squeezed lemon juice
3/4 cup freshly squeezed lime juice
6 cups Champagne vinegar
6 medium jalapenos, minced
3 large sweet red peppers, halved, seeded and cut into a fine julienne
3 large mangoes peeled, pitted and cut into a fine julienne
3 medium red onions, shaved
3 teaspoons minced garlic
3 tablespoons kosher salt
1 1/2 tablespoons frsehly ground black pepper
3/4 cups extra virgin olive oil
1 1/2 cups fresh cilantro leaves
Instructions
To prepare the snapper:
Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for one hour. Drain the citrus juices, using a colander. Pour the vinegar over the fish tossing lightly washing the fish with the vinegar.
To prepare the ceviche:
Using a large bowl, add the jalapenos, peppers, mango, onion, garlic, salt and pepper. Toss lightly and cover with the extra virgin olive oil. Let this set covered and refrigerated for at least 1 hour. Add the cilantro and mix well before serving.
Let me know how it turned out!
<span style="font-weight: bold">Red Snapper and Mango Ceviche</span>
A sizzling mango ceviche perfect as an appetizer or the main dish.
Ingredients
3 (16 ounce) Red Snapper filets
1 1/2 cups freshly squeezed lemon juice
3/4 cup freshly squeezed lime juice
6 cups Champagne vinegar
6 medium jalapenos, minced
3 large sweet red peppers, halved, seeded and cut into a fine julienne
3 large mangoes peeled, pitted and cut into a fine julienne
3 medium red onions, shaved
3 teaspoons minced garlic
3 tablespoons kosher salt
1 1/2 tablespoons frsehly ground black pepper
3/4 cups extra virgin olive oil
1 1/2 cups fresh cilantro leaves
Instructions
To prepare the snapper:
Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for one hour. Drain the citrus juices, using a colander. Pour the vinegar over the fish tossing lightly washing the fish with the vinegar.
To prepare the ceviche:
Using a large bowl, add the jalapenos, peppers, mango, onion, garlic, salt and pepper. Toss lightly and cover with the extra virgin olive oil. Let this set covered and refrigerated for at least 1 hour. Add the cilantro and mix well before serving.
Let me know how it turned out!
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