Serves 1
Directions
- 1Fillet the red snapper, running the knife against the bones.
- 2Clean up the fish and remove any pin bones.
- 3Slice the fish into thin strips using a sushi knife.
- 4Cut the thin strips of fish into tiny little chunks.
- 5Place the fresh red snapper chunks in a bowl.
- 6Juice four limes into the bowl with the fish.
- 7Juice one orange into the bowl.
- 8Juice one lemon into the bowl, straining out the seeds with your hand.
- 9Add the Blackened Bloody Mary seasoning to the fish mixture and mix it in.
- 10Dice up some garlic and add it to the mixture.
- 11Slice a mango down and around the seed.
- 12Grab half of the mango and press it against a pint glass to separate the flesh from the skin.
- 13Dice up the mango and add it to the mixture.
- 14Dice a small size jalapeno and add it to the mixture.
- 15Remove the seeds from a Fresno red pepper, then dice it and add it to the mixture.
- 16Dice about three-fourths of an orange bell pepper and add it to the mixture.
- 17Dice about half of a red onion and add it to the mixture.
- 18Give the ceviche a good mix.
- 19Cut a jicama in half, then cut the top and bottom off.
- 20Skin the jicama like you would a potato.
- 21Cut the peeled jicama into thin slices.
- 22Stack the jicama slices and dice them into small cubes.
- 23Add the jicama cubes to the ceviche mixture.
- 24Cut off a big chunk of cilantro stems and slice them super thin, then add them to the mixture.
- 25Chop some cilantro leaves a couple of times and add them to the mixture.
- 26Add a little more Blackened Bloody Mary seasoning to make sure it's spicy.
- 27Top off the ceviche with Dan O's chili lime seasoning.
Ingredients
- 1 fish fresh red snapper
- 4 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
- Dan O's chili lime seasoning
Equipment
sushi knifebowlpint glass
Tips
- When squeezing lemon, strain the seeds through your hand.
- The acids in the fruits cook the ceviche.
- Use a pint glass to easily separate mango flesh from the skin.
- Include cilantro stems sliced thinly for extra flavor.
- Jicama adds a super crunchy texture and soaks up flavor.
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