Ceviche

Serves 1
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Directions

  1. 1Fillet the red snapper, running the knife against the bones.
  2. 2Fillet the red snapper, running the knife against the bones.
  3. 3Fillet the red snapper, running the knife against the bones.
  4. 4Clean up the fish and remove any pin bones.
  5. 5Clean up the fish and remove any pin bones.
  6. 6Clean up the fish and remove any pin bones.
  7. 7Slice the fish into thin strips using a sushi knife.
  8. 8Slice the fish into thin strips using a sushi knife.
  9. 9Slice the fish into thin strips using a sushi knife.
  10. 10Cut the thin strips of fish into tiny little chunks.
  11. 11Cut the thin strips of fish into tiny little chunks.
  12. 12Cut the thin strips of fish into tiny little chunks.
  13. 13Place the fresh red snapper chunks in a bowl.
  14. 14Place the fresh red snapper chunks in a bowl.
  15. 15Place the fresh red snapper chunks in a bowl.
  16. 16Juice four limes into the bowl with the fish.
  17. 17Juice four limes into the bowl with the fish.
  18. 18Juice four limes into the bowl with the fish.
  19. 19Juice one orange into the bowl.
  20. 20Juice one orange into the bowl.
  21. 21Juice one orange into the bowl.
  22. 22Juice one lemon into the bowl, straining out the seeds with your hand.
  23. 23Juice one lemon into the bowl, straining out the seeds with your hand.
  24. 24Juice one lemon into the bowl, straining out the seeds with your hand.
  25. 25Add the Blackened Bloody Mary seasoning to the fish mixture and mix it in.
  26. 26Add the Blackened Bloody Mary seasoning to the fish mixture and mix it in.
  27. 27Add the Blackened Bloody Mary seasoning to the fish mixture and mix it in.
  28. 28Dice up some garlic and add it to the mixture.
  29. 29Dice up some garlic and add it to the mixture.
  30. 30Dice up some garlic and add it to the mixture.
  31. 31Slice a mango down and around the seed.
  32. 32Slice a mango down and around the seed.
  33. 33Slice a mango down and around the seed.
  34. 34Grab half of the mango and press it against a pint glass to separate the flesh from the skin.
  35. 35Grab half of the mango and press it against a pint glass to separate the flesh from the skin.
  36. 36Grab half of the mango and press it against a pint glass to separate the flesh from the skin.
  37. 37Dice up the mango and add it to the mixture.
  38. 38Dice up the mango and add it to the mixture.
  39. 39Dice up the mango and add it to the mixture.
  40. 40Dice a small size jalapeno and add it to the mixture.
  41. 41Dice a small size jalapeno and add it to the mixture.
  42. 42Dice a small size jalapeno and add it to the mixture.
  43. 43Remove the seeds from a Fresno red pepper, then dice it and add it to the mixture.
  44. 44Remove the seeds from a Fresno red pepper, then dice it and add it to the mixture.
  45. 45Remove the seeds from a Fresno red pepper, then dice it and add it to the mixture.
  46. 46Dice about three-fourths of an orange bell pepper and add it to the mixture.
  47. 47Dice about three-fourths of an orange bell pepper and add it to the mixture.
  48. 48Dice about three-fourths of an orange bell pepper and add it to the mixture.
  49. 49Dice about half of a red onion and add it to the mixture.
  50. 50Dice about half of a red onion and add it to the mixture.
  51. 51Dice about half of a red onion and add it to the mixture.
  52. 52Give the ceviche a good mix.
  53. 53Give the ceviche a good mix.
  54. 54Give the ceviche a good mix.
  55. 55Cut a jicama in half, then cut the top and bottom off.
  56. 56Cut a jicama in half, then cut the top and bottom off.
  57. 57Cut a jicama in half, then cut the top and bottom off.
  58. 58Skin the jicama like you would a potato.
  59. 59Skin the jicama like you would a potato.
  60. 60Skin the jicama like you would a potato.
  61. 61Cut the peeled jicama into thin slices.
  62. 62Cut the peeled jicama into thin slices.
  63. 63Cut the peeled jicama into thin slices.
  64. 64Stack the jicama slices and dice them into small cubes.
  65. 65Stack the jicama slices and dice them into small cubes.
  66. 66Stack the jicama slices and dice them into small cubes.
  67. 67Add the jicama cubes to the ceviche mixture.
  68. 68Add the jicama cubes to the ceviche mixture.
  69. 69Add the jicama cubes to the ceviche mixture.
  70. 70Cut off a big chunk of cilantro stems and slice them super thin, then add them to the mixture.
  71. 71Cut off a big chunk of cilantro stems and slice them super thin, then add them to the mixture.
  72. 72Cut off a big chunk of cilantro stems and slice them super thin, then add them to the mixture.
  73. 73Chop some cilantro leaves a couple of times and add them to the mixture.
  74. 74Chop some cilantro leaves a couple of times and add them to the mixture.
  75. 75Chop some cilantro leaves a couple of times and add them to the mixture.
  76. 76Add a little more Blackened Bloody Mary seasoning to make sure it's spicy.
  77. 77Add a little more Blackened Bloody Mary seasoning to make sure it's spicy.
  78. 78Add a little more Blackened Bloody Mary seasoning to make sure it's spicy.
  79. 79Top off the ceviche with Dan O's chili lime seasoning.
  80. 80Top off the ceviche with Dan O's chili lime seasoning.
  81. 81Top off the ceviche with Dan O's chili lime seasoning.

Ingredients

  • 1 fish fresh red snapper
  • 1 fish fresh red snapper
  • 1 fish fresh red snapper
  • 4 limes
  • 4 limes
  • 4 limes
  • 1 orange
  • 1 orange
  • 1 orange
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • Blackened Bloody Mary seasoning
  • Blackened Bloody Mary seasoning
  • Blackened Bloody Mary seasoning
  • garlic
  • garlic
  • garlic
  • 1 mango
  • 1 mango
  • 1 mango
  • 1 small size jalapeno
  • 1 small size jalapeno
  • 1 small size jalapeno
  • 1 Fresno red pepper
  • 1 Fresno red pepper
  • 1 Fresno red pepper
  • 0.75 orange bell pepper
  • 0.75 orange bell pepper
  • 0.75 orange bell pepper
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 1 jicama
  • 1 jicama
  • 1 jicama
  • cilantro
  • cilantro
  • cilantro
  • Dan O's chili lime seasoning
  • Dan O's chili lime seasoning
  • 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.