Recipe for Earth Day, April 22, 2006
Ceviche de Pargo con Mandarinas
Red Snapper Ceviche with Citrus Juices
This is a typical dish found throughout Central America. The secret is to keep everything simple. Sometimes I add chopped bell peppers. Feel free to embellish this recipe with more ingredients if you wish. When in Costa Rica, I use mandarina acidos (orange fleshed limes/green oranges) because they have a refreshing scent and taste that I cannot find in anything available in the States. When in the States, I use a combination of citrus fruit juices. Tangerine juice works very well.
This is a great recipe for a hot day. I recommend serving hot sauce on the side.
Makes 6 servings
30 minutes prep time and let rest for 4 hours or overnight
1 pound red snapper filet, raw, cut into very small pieces
1 small bunch of cilantro
2 tomatoes, small dice
1 large white onion, small dice
3 jalapenos, seeded, minced
1 bunch gren onions
Juice from 3 limes
1/4 cup tangerine juice (from concentrate is fine!)
2 T. grapefruit juice
Place all ingredients in a bowl and allow it to marinate in the refrigerator. Refrigerate overnight, tightly covered. Stir it at least once while it marinates.
Serve with tortilla chips or saltine crackers.