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    You are in: Home / Recipes / Ceviche Skewers Recipe
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    Ceviche Skewers

    Ceviche Skewers. Photo by Rare Affaire

    1/1 Photo of Ceviche Skewers

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    Rare Affaire's Note:

    This recipe is a terrific item as an hors d'oeuvre or appetizer. We have used it several times at wine tastings and parties, and have always gotten rave reviews. (We had a European instructing chef at our culinary school/alma mater tell us that "Americans usually don't know how to do fish, but this is excellent.") We have paired it with Oregon Riesling and pinot gris/grigio

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    Units: US | Metric


    1. 1
      In a glass bowl, mix lime juice, pineapple juice, and rice vinegar.
    2. 2
      Add shallot, jalapeno, cilantro, and cayenne.
    3. 3
      Place fish, onion, and grape tomato halves in a heavy ziplock storage bag. Note: the recipe was created for red snapper, but tilapia, small bay scallops, or small peeled and deveined shrimp can all be used in place of the snapper.
    4. 4
      Pour marinade over fish, tomatoes, and onions. Squeeze air out of bag and seal. Refrigerate 4 hours, turning the bag over every 30 minutes.
    5. 5
      Skewer a piece of fish, one tomato half, and one piece of red onion on a small skewer or toothpick. (DO NOT use the colored variety as these will bleed into your fish, and trust me, blue is not an attractive color on snapper).
    6. 6
      Serve chilled.

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    Ratings & Reviews:


    Nutritional Facts for Ceviche Skewers

    Serving Size: 1 (1422 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 21.0
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 6.7 mg
    Sodium 12.1 mg
    Total Carbohydrate 0.6 g
    Dietary Fiber 0.1 g
    Sugars 0.3 g
    Protein 3.8 g

    The following items or measurements are not included:

    seasoned rice vinegar

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