Name: Ceviche Shooter
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 12 servings
Ingredients: 3 pounds fresh skinless snapper fillet; 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; Creme Fraiche, for garnishing

Directions

Cut fish into small cubes. 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, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Ceviche Shooter

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