Serves 1
Directions
- 1Fillet the red snapper.
- 2Clean the fish and remove any pin bones.
- 3Slice the fish into thin strips.
- 4Cut the fish strips into tiny chunks.
- 5Place the fish chunks in a bowl.
- 6Juice the limes into the bowl with the fish.
- 7Juice one orange into the bowl.
- 8Juice one lemon into the bowl, draining the seeds.
- 9Add Blackened Bloody Mary seasoning to the fish and citrus mixture.
- 10Mix the seasoning into the fish and citrus.
- 11Add a little bit of additional seasoning (unspecified but implied).
- 12Dice up garlic and add it to the mixture.
- 13Slice down and around the seed of a mango.
- 14Press the half mango against a pint glass to separate the flesh from the skin.
- 15Dice the mango and add it to the mixture.
- 16Dice a small size jalapeno and add it to the mixture.
- 17Remove seeds from a Fresno red pepper.
- 18Dice the Fresno pepper and add it to the mixture.
- 19Dice about three-fourths of an orange bell pepper and add it to the mixture.
- 20Dice about half of a red onion and add it to the mixture.
- 21Give the mixture a good mix.
- 22Cut a jicama in half, then cut off the top and bottom.
- 23Skin the jicama like a potato.
- 24Cut the jicama into thin slices.
- 25Dice the jicama and add it to the mixture.
- 26Cut off the big chunk of stems from cilantro.
- 27Slice the cilantro stems super thin and add them to the mixture.
- 28Add some cilantro leaves to the mixture.
- 29Add a little more Blackened Bloody Mary seasoning to make it spicier.
- 30Top the ceviche off with chili lamb.
Ingredients
- 1 fish fresh red snapper
- limes
- 1 orange
- 1 lemon
- Blackened Bloody Mary seasoning
- garlic
- 1 mango
- 1 small size jalapeno
- 1 Fresno red pepper
- 0.75 orange bell pepper
- 0.5 red onion
- 1 jicama
- cilantro
- chili lamb
Equipment
pint glassbowl
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