Serves 2-4, depending on whether served as an appetizer or a first course
- Prep Time 30 minutes
- Cook Time 30 minutes; marinating, making salsa and plating
- Total Time 60 minutes
Ingredients:
Use only the very freshest Red Snapper fillet you can. Other firm fish that work well are Sea Bass, Halibut, or Tuna.
Caution: You want to be sure of the freshness and safety of the fish
For the Ceviche
- 1 1/ pounds fresh thick fillet of Red Snapper
- Juice of 3 fresh limes
- 1/2 teaspoon Salt
- 1/2 teaspoon freshly ground black pepper
- 1 Habanero Pepper, cut in half
Pineapple/Mango Salsa
- 1 Large ripe Pineapple, peeled, cored and finely diced
- 1 ripe mango, peeled and finely diced
- 1/2 cup of fresh cilantro leaves; cleaned and finely chopped
- 2 Habanero Pepper, halved, cored and cut into thin threadlike strips
- 1/2 Bermuda onion, finely diced
- Juice of 2 fresh limes
- Juice of 2 Broiled Lemons; quartered. rubbed with olive oil and broiled until dark brown
Garnish
- 1 handful of lettuce leaves
- 2 Handfuls of Tortilla Chips
- 5-10 sliced lemon and lime rounds
- 5-10 slivers of Bermuda Onion
Instructions:
Rinse and Dry the Snapper. Place in freezer, uncovered for 20 minutes just to firm it up.
Quarter a large lemon and rub with olive oil. Broil the quartered lemon, flipping a few times. When darkly browned all over, remove from the oven and let cool.
Mix the lime juice, salt, pepper, and halved Habanero pepperin a large glass or ceramic (non-reactive bowl)
Remove Red Snapper from the freezer and slice the firm fillet into thin slices. Toss sliced Red Snapper with lime juice salt, pepper and Habanero marinade. Refrigerate for 20 - 30 minutes.
Mix all ingredients for Pineapple/Mango Salsa
Garnish a chilled plate with lettuce leaves, mound Red Snapper and marinade in center, surround with Pineapple/Mango Salsa and garnish with tortilla chips, lemon/lime rounds and slivers of Bermuda Onions.
Serve cold and immediately.