Ceviche

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr

Yield:
15 to 18 servings
Level:
Easy

Ingredients
  • 5 pounds fresh skinless snapper fillet, cut into cubes
  • 2 lemons, juiced
  • 2 limes, juiced
  • 1 red pepper, finely diced
  • 1 green pepper, finely diced
  • 1 yellow pepper, finely diced
  • 1 red onion, finely diced
  • 2 jalapenos, seeded and finely diced
  • 1/2 cup whole cilantro leaves
  • 1/2 cup whole parsley leaves
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Tortilla chips or crackers
Directions

Spread the fish evenly in a large, non reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will cook the fish throughout. Add the rest of the ingredients and season with salt and pepper. Serve with tortilla chips or your favorite cracker.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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