Red Snapper Seviche With Tangerine
By á-170456
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Ingredients
- MARINADE:
- 1/2 cup freshly-squeezed lime juice
- 1 tablespoon salt
- 1/2 cup freshly-squeezed tangerine juice
- 1 jalapeño pepper finely chopped
- 3 teaspoons finely-chopped fresh oregano
- 3 shallots thinly sliced
- FISH:
- 1 1/2 pounds skinless red snapper fillet cut 1/4" dice
- 2 tablespoons extra-virgin olive oil
Details
Servings 6
Preparation
Step 1
In a glass or other nonreactive bowl, whisk together all the marinade ingredients. Add the snapper and gently toss. Cover and refrigerate for 1 hour.
When ready to serve, drizzle with olive oil.
This recipe yields 6 servings.
Carbohydrates: 5.5 grams
Net Carbs: 5 grams
Fiber: 0.5 grams
Protein: 24 grams
Fat: 6 grams
Calories: 176
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