Seafood Ceviche and Elote Cafe

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.

• Ready In: 35 mins
• 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

1. Cut the snapper into very small pieces and mix with the full cup of lime juice.
2. Allow to "cook" in the lime juice for 15 minutes or until the fish firms up and turns white.
3. 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.
4. Drain off and discard the juice and reserve the "cooked" snapper. Fold in the "cooked" snapper into the remaining prepared & combined ingredients
5. Serve immediately, ice cold, with crackers or tortilla chips, a wedge of lime and a pickled jalapeño.