Red Snapper and Mango Ceviche
- Yield: 6 servings
- Prep: 5 mins
- Cook: 0 mins
The citric acid in the lemon and lime "cooks" the fish. If you're worried about using raw fish, microwave it 1 minute before soaking in citrus juice. Serve with pita crisps.
Ingredients
- 16ounces red snapper filets, skinned, sliced thinly into 2-inch pieces
- 1/2cup freshly squeezed lemon juice
- 1/4cup freshly squeezed lime juice
- 2medium jalapeños, seeded and minced
- 1large red bell pepper, finely chopped
- 2large mangos, finely chopped
- 1medium red onion, finely chopped
- 1 1/2teaspoons Kosher salt
- -- Coarsely ground black pepper
- 2tablespoons extra-virgin olive oil
- 1/2cup chopped fresh cilantro
- 1teaspoon minced garlic
Instructions
- Combine snapper, lemon and lime juice. Cover and refrigerate 1 hour.
- Add remaining ingredients. Toss lightly. Serve within 1 hour.
Recipe adapted from Chef Allen Susser, Aventura, Fla.
Nutritional Info *per serving
- Calories 210
- Glycemic Load 8
- Fat 6g
- Saturated Fat 1g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 3.5g
- Cholesterol 25mg
- Sodium 500mg
- Potassium 620mg
- Carbohydrate 23g
- Fiber 3g
- Sugars 18g
- Protein 17g
- Trans Fat 0g
- Vitamin A 45%
- Vitamin C 160%
- Calcium 4%
- Iron 4%