Ceviche solero
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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