Sunday, August 24, 2014

AJ's Red Snapper Ceviche

AJ's Red Snapper Ceviche
Although I normally post recipes that I have made, I thought this one was too good not to pass along.  AJ woke up this morning and told me that he was making Red Snapper Ceviche for lunch.  I was stunned.  This is a guy who's go-to dinner is frozen pizza, but every once in a while he dazzles me with his kitchen skills.  Before this dish, neither of us have had red snapper, but this certainly makes me want to try more recipes with it!

Ceviche is a cooking technique that uses citrus to "cook" raw seafood.  This is used in Central and South American dishes and has become very popular... popular enough for my frozen pizza making boyfriend to give it a try.  The original recipe was one of those freebie recipe cards that they give away at Kroger, but AJ modified it a bit to put his own twist on the recipe.  I think the key is to slice the vegetables very thinly.  This gives the citrus marinade a better chance to penetrate the vegetables, making them very flavorful.

AJ's Red Snapper Ceviche

1/2 cup key lime juice
1/4 cup grapefruit juice
1/4 orange juice
2 tsp. Worcestershire sauce
1 tbsp. salt
1/2 red onion, very thinly sliced
1/2 poblano pepper, very thinly sliced
1/4 red bell pepper, very thinly sliced
1/4 green bell pepper, very thinly sliced
1 1/2 lbs. skinless red snapper fillet, 1/4" dice
1 tbsp. EVOO
2 tbsp. cilantro leaves, minced

1. In a large bowl, whisk together key lime juice, grapefruit juice, orange juice, Worcestershire sauce, and salt.
2. Add red onion, poblano pepper, red bell pepper, and green bell pepper; toss to coat in marinade.
3. Add red snapper, olive oil, and cilantro; gently toss.
4.  Cover and refrigerate 2 hours.

Serves 6

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