RECIPE BY ERNIE ALVARADO OF URBANA MEXICAN GASTRONOMY
Number of servings
2 lbs. fresh skinless red snapper
1 cup of freshly squeezed Sunkist lime juice
1 serrano chili pepper
0.5 cup diced tomatoes
0.5 cup diced white onion
1 Sunkist orange, peeled and diced into segments
1 teaspoon salt
1 bunch of micro cilantro for garnish
Dice red snapper fish filets into small cubes. On a plate or tray, place the diced fish in a single layer. Add salt and fresh lime juice. Place in the refrigerator and let the fish marinate and cure for 1-2 hours.
Chop the serrano pepper, tomato, onion and Sunkist orange segments.
After the red snapper is cured, it should be a solid bright white in color. Mix all chopped ingredients, including the fish, in a bowl and add salt to taste.
To serve, layer the ceviche onto corn tostadas or serve with corn tortilla chips. Garnish with micro cilantro and enjoy!
• For a vegetarian option, swap snapper for cauliflower.
• Mix mayonnaise with sriracha for a delicious, aioli to serve with the ceviche.