Red Snapper Seviche With Tangerine

By á-170456

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

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