Red Snapper Ceviche

Name: Red Snapper Ceviche
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 12 cherry tomatoes, stems removed and quartered; 4 fresh mint or cilantro sprigs; 118 milliliters cubed English cucumber; 2 Tbs chopped fresh cilantro; 1 Tb chopped fresh mint; 1 small ripe Haas avocado, pitted, peeled and cubed; 1 pinch Pinch of kosher salt; 59 milliliters fresh lemon juice; 3 Tbs fresh lime juice; 2 Tbs lemon or lime-flavored olive oil; 79 milliliters fresh orange juice; 1 smalls red onion, slivered; 227 grams red snapper fillet; 1 pinch Pinch of sugar, or to taste

Need a gluten free, dairy free, and pescatarian main course? Red Snapper Ceviche could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains roughly 14g of protein, 15g of fat, and a total of 233 calories. This recipe is typical of South American cuisine. From preparation to the plate, this recipe takes around 10 minutes. A mixture of orange juice, lemon juice, mint, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

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.

Ingredients you will need

Orange

Lemon

Sugar

Fish

Lime

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Cilantro

Cucumber

Tomato

Avocado

Chili Pepper

Juice

Onion

Fish

Mint

Equipment you will use

Bowl

Transfer the fish to a colander and let drain for several seconds, then add the fish to the tomato mixture and mix gently.

Ingredients you will need

Tomato

Fish

Equipment you will use

Colander

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.

Ingredients you will need

Seasoning

Martini

Mint

Salt

Cooking Oil

Equipment you will use

Bowl

Serve immediately.

Equipment

Bowl

Colander

Ingredients

Servings:

cherry tomatoes, stems removed and quartered 4

fresh mint or cilantro sprigs 118milliliters

cubed English cucumber 2Tbs

chopped fresh cilantro 1Tb

chopped fresh mint 1small

ripe Haas avocado, pitted, peeled and cubed 1pinch

Pinch of kosher salt 59milliliters

fresh lemon juice 3Tbs

fresh lime juice 2Tbs

lemon or lime-flavored olive oil 79milliliters

fresh orange juice 1smalls

red onion, slivered 227grams

red snapper fillet 1pinch

Pinch of sugar, or to taste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try FitVine Wine Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 18 dollars per bottle.