Red snapper ceviche with citrus

By á-1785

Ingredients

• RED SNAPPER CEVICHE WITH CITRUS
• Adapted from Patricia Quintana Time: 15 minutes
• 1 or 2 fresh red snapper or sea bass fillets, about 3/4 pound
• 1/2 red onion, peeled, minced, rinsed in hot water
• 4 scallions, trimmed and minced
• 1/2 cup fresh lime juice
• Salt and black pepper
• 1/2 cup fresh tangerine juice
• 1/2 cup fresh grapefruit juice
• 2 tablespoons olive oil
• 2 tablespoons chopped chives.

Preparation

Step 1

1. Cut fish into thin strips; mix with red onion, scallions, lime juice and a large pinch of salt. Let sit for 10 minutes. (Alternatively, poach fish for 10 seconds, then toss with onion, scallions, lime juice and salt for 5 minutes.)
2. Drain fish mixture, then toss it with black pepper and more salt to taste, if needed. Divide into 4 glasses and portion a bit of the tangerine and grapefruit juices over mixture; let sit for 5 minutes. Drizzle each with olive oil, sprinkle with chives, and serve.
Yield: 4 servings.