Ceviche solero

Yield: 1 Servings

Measure Ingredient
1 pounds Shrimp; cleaned, peeled, and cut in pieces
1 pounds Snapper fillets; skinned and cut in 1-inch cubes
1 tablespoon Olive oil
1 tablespoon Fresh orange juice
1 tablespoon White vinegar
½ cup Fresh lime juice
1 tablespoon Garlic; chopped
1 tablespoon Red onion; chopped
4 ounces Diced red bell pepper (about 3/8 cup)
1 Jalapeño; diced (with seeds)
1 pinch Ground cumin (cominos)
1 teaspoon Salt
1 tablespoon Chopped cilantro leaves
2 tablespoons Passion fruit purée*
Endive lettuce; for garnish
Pepper strips and lime slices, for garnish

Cook shrimp, in boiling water to cover, 1 minute. Strain and refrigerate, covered, until chilled. Combine snapper cubes, oil, orange juice, vinegar, lime juice, garlic, onion, bell pepper, jalapeño, cumin, salt, cilantro and passion fruit purée in large bowl. Add shrimp; cover and marinate in the refrigerator at least 6 hours. Serve on endive or lettuce strips garnished with pepper strips and lime slices.

*Available in the freezer section of Fiesta Marts and Whole Foods Markets.

>From the Chronicle by Lou Parris <lbparris@...> on Aug 06, 1997 Recipe by: Solero Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Aug 08, 1997

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