Red Snapper Ceviche, with a Michigan twist
Ingredients
2 filet- Red snapper fresh and skin off. ¼’’ dice
1ea- Habanero- minced
2C –Red bell pepper, fine dice
1C- Onion, fine dice
1ea- Bunch of cilantro- rough chop
1C- English cucumber, fine dice
1C- Apples, fine dice
1C- Fresh squeezed orange juice
1C- Fresh lime juice
½ C- Fresh lemon juice
1 ½ Tbsp- Kosher salt
1tsp- Ground cumin
4 Tbsp- Ancho chili powder
1C – Mayo
- Tools
Sharp Knife
Juicer
Mixing Bowl x2
Cutting board
Measuring utensils
Method
- In a nonreactive bowl, combine the raw snapper and just enough of the lime and lemon juice to submerge the fish, cover and refrigerate. Let fish sit for about 30 minutes strain and rinse with cold water.
- Combine all diced fruit and vegetables along with 1C of the remaining citrus season with salt and cumin.
- In a separate bowl, combine mayo, 4T lime juice, 4T ancho chili powder.
- Serve with tortilla chips or a flat bread. One way is to mix the ancho mayo and ceviche together another is to dollop a little on top for the guest to mix. The choice is yours.