Citrus Ceviche

Citrus Ceviche

Recipe by Ernie Alvarado of Urbana Mexican Gastronomy
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Serves: 4

Ingredients

  • 2 lbs. fresh skinless red snapper
  • 1 cup of freshly squeezed Sunkist lime juice
  • 1 serrano chili pepper
  • 1/2 cup diced tomatoes
  • 1/2 cup diced white onion
  • 1 Sunkist orange, peeled and diced into segments
  • 1 teaspoon salt
  • 1 bunch of micro cilantro for garnish

Directions

  1. Dice red snapper fish filets into small cubes. On a plate or tray, place the diced fish in a single layer. Add salt and fresh lime juice. Place in the refrigerator and let the fish marinate and cure for 1-2 hours.
  2. Chop the serrano pepper, tomato, onion and Sunkist orange segments.
  3. After the red snapper is cured, it should be a solid bright white in color. Mix all chopped ingredients, including the fish, in a bowl and add salt to taste.
  4. To serve, layer the ceviche onto corn tostadas or serve with corn tortilla chips. Garnish with micro cilantro and enjoy!<br /> <br /> Variations: <br /> • For a vegetarian option, swap snapper for cauliflower. <br /> • Mix mayonnaise with sriracha for a delicious, aioli to serve with the ceviche.

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