People Finder
Gulf Coast Ceviche
From Peace Meals
1 pound red snapper, cut into bite-size pieces
1 red onion, finely diced
2 to 2½ cups fresh lime juice
4 ripe tomatoes, diced
2 Serrano chiles, minced
¼ cup chopped fresh cilantro, plus sprigs for garnish
¼ cup finely chopped black olives
2 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed orange juice
2 Tablespoons sparkling water (optional)
Coarse salt
Pinch of sugar, if needed
1 avocado, pitted, peeled and chopped
Tortilla chips
This recipe requires advance preparation. Place the fish and onions in a glass bowl, and cover with the lime juice. Tightly cover the bowl and refrigerate for 4 hours or until the fish is opaque throughout. Drain the lime juice from the fish and onions. Stir in the tomatoes, chiles, cilantro, olives, olive oil, orange juice and sparkling water. Season with salt and, if needed, add a pinch of sugar to balance the flavors. Top with the avocados and garnish with the cilantro sprigs just before serving. Serve with tortilla chips. Makes 4 cups.
Click here for a printer-friendly version of this recipeTo leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.
