RED SNAPPER CEVICHE

By BobD

Ingredients

• 1 pound red snapper filet
• 3/4 cup lime juice
• 3/4 cup lemon juice
• 1/2 medium Scotch bonnet chile, seeded and diced
• 1/2 cup chopped fresh cilantro
• 1 cup diced avocado
• 1 cup diced tomatoes
• 1/2 cup diced shallot
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper

Details

Servings 6
Adapted from cooking.com

Preparation

Step 1

FOR THE SNAPPER:

Cut the filets into even diced pieces about 1 inch long and 1/2 inch wide. It is important to prepare an even cut so they "cook" evenly - that is so the acid in the citrus juices penetrates the finished pieces evenly.

FOR THE CEVICHE:

In a large stainless steel bowl, marinate the snapper in the lime and lemon juices. Cover and let sit for one hour. Add the scotch bonnet chile, cilantro, avocado, tomato, shallots. salt and pepper.

Mix well, cover and refrigerate for one hour before serving.