Ceviche

Name: Ceviche
Cuisine: Peruvian
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

Serves 1

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Ceviche

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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.

Ceviche

Serves 1

facebook.com

Ceviche

facebook.com

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.