Since I first tried ceviche in California a month ago, I have wanted to make it myself. While at Locale Market in St. Petersburg, I was at their fish counter and the fish selection looked so fresh. I had to pick up some fish. I decided this would be the time I make ceviche. I bought a red snapper and created this amazingly easy and delicious dish. I love the cute Mud Pie dish I served it in too.
Ingredients
- 1/2 pound skinless red snapper
- 1/4 cup fresh lime juice
- 1/4 cup julienned jicama
- 7 grape tomatoes, sliced lengthwise
- 1 avocado, cut into 1/2-inch cubes
- 1 tablespoon finely sliced red onion
- 1 tablespoon fresh cilantro leaves
- 1/2 fresh jalapeno, thinly sliced
- fine sea salt
- Homemade or store bought Corn Tortilla chips
Steps
- Slice the red snapper into 1/2-inch cubes. Place the cubed snapper in a shallow container or bowl. Pour the lime juice over the top to almost cover the snapper. Cover and refrigerate for about 30 minutes.
- Add the jicama, tomatoes, avocado, red onion, cilantro, and jalapeño to the snapper. Lightly toss to combine.
- Season the ceviche with salt to taste. Serve immediately with the chips.
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