Seafood Ceviche and Elote Cafe
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 lb red snapper, fresh
- 1 cup lime juice, fresh squeezed
-
Part 2
- 2 teaspoons fresh lime juice
- 1⁄4 cup olive oil
- 1⁄4 cup onion, diced
- 1 cup tomatoes, diced
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup fresh cilantro leaves, chopped
- 1 avocado, ripe, peeled, diced
- 2 fresh jalapenos, stem removed diced
- 2 pickled jalapeno peppers, stem removed, diced
- lime, cut into wedges for garnish
- 4 -6 whole pickled jalapeno peppers (to garnish)
- saltine crackers, crispyTortilla chips, your choice
directions
- Cut the snapper into very small pieces and mix with the full cup of lime juice.
- Allow to "cook" in the lime juice for 15 minutes or until the fish firms up and turns white.
- In the mean time, combine: 2 T lime juice, olive oil, onion, tomato, salt & pepper, cilantro, avocado, and jalapeños in a bowl and gently mix.
- Drain off and discard the juice and reserve the "cooked" snapper. Fold in the "cooked" snapper into the remaining prepared & combined ingredients
- Serve immediately, ice cold, with crackers or tortilla chips, a wedge of lime and a pickled jalapeño.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.