Yucatan Red Snapper Ceviche

By andrew.zimmern on Thu, 09/10/2009 - 16:30

Summary

Yield
Prep Time	4 hours
Main Ingredient	Seafood/Fish
Meal	Entrees
Season	Summer

Description

This dish is made up of the freshest seafood marinated in lime juice. It is a dish that instantly puts you back on the beach, the traditional serving place of this wonderful dish. Every beach café serves their own version. Here is one given to me by the chefs at the Coco Beach Club in Playa del Carmen. Theirs is comprised of shrimp, snapper, octopus and conch, but I have taken the liberty of making this a little more accessible for you.

Ingredients

1.5 lb of the freshest red snapper filet you can get your hands on
1 lb shrimp (16-20 count works best), blanched in the shell until just cooked through, cooled and peeled
1 c fresh lime juice
1 medium onion, minced
8 plum tomatoes, seeded and diced
2 jalapenos, stemmed, seeded and minced fine
0.33333333333333 c fresh coarsely chopped cilantro
3 T extra virgin olive oil
2 T kosher salt
0.25 c fresh squeezed orange juice
2 small avocado, seeded and diced for garnished
several sprigs cilantro for garnish
lime wedges for garnish

Instructions

Skin and dice the fish into 1/3 inch cubes.
Dice the shrimp and reserve.
Place the onions, lime and fish into a large non reactive bowl and marinate in the refrigerator for 4 hours, stirring occasionally.
Drain lime juice away using a colander.
Place the onions and fish into a large work bowl and add the tomatoes, salt, jalapeno, cilantro olive oil, shrimp and orange juice.
Stir and season to taste. Divide ceviche into 6 glass serving bowls, garnish with the limes, herb sprigs and avocado.
Serve.

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