Recipe by Chicagoland Chef du Jour
Perfect on a warm night with a cold beer or a crisp Sauvignon Blanc From Jeff Smedstad of the Elote Cafe, Sedona, AZ. The chef does not specify red snapper but the data base will not let me enter snapper.
- 1 lb red snapper, fresh
- 1 cup lime juice, fresh squeezed
- 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 See How It's Made
- 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.