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Red Snapper and Mango Ceviche Recipe
Ingredients
16 ounces red snapper filets, skinned, sliced thinly into 2-inch pieces
1/2 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 medium jalapeños, seeded and minced
1 large red bell pepper, finely chopped
2 large mangos, finely chopped
1 medium red onion, finely chopped
1 teaspoon minced garlic
1 1/2 teaspoons kosher salt
Coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro
Instructions
1/2 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 medium jalapeños, seeded and minced
1 large red bell pepper, finely chopped
2 large mangos, finely chopped
1 medium red onion, finely chopped
1 teaspoon minced garlic
1 1/2 teaspoons kosher salt
Coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro
1. Combine snapper, lemon and lime juice. Cover and refrigerate 1 hour.
2. Add remaining ingredients. Toss lightly. Serve within 1 hour. Serves 6.
Recipe adapted from Chef Allen Susser, Aventura, Fla. Relish a Taste of America, "Crazy for Mangos," July 2008.
Nutritional Information
2. Add remaining ingredients. Toss lightly. Serve within 1 hour. Serves 6.
Recipe adapted from Chef Allen Susser, Aventura, Fla. Relish a Taste of America, "Crazy for Mangos," July 2008.
Per serving: 190 calories, 6g fat, 30mg chol., 16g prot., 18g carbs., 2g fiber, 530mg sodium.
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