Recipe courtesy of Along Came Mary Productions
Ceviche Shooter
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 216
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 24
- Cholesterol
- 42
- Sodium
- 453
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 2 hr
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.