Red Snapper Seviche

Name: Red Snapper Seviche
Ingredients: 1 1/2 pounds red snapper fillets, skinned; 1 cup fresh lime juice; 1/2 cup fresh orange juice; 4 plum tomatoes, seeded and diced; 3 tablespoons minced red onion; 1 to 2 red chile peppers, seeded and minced; 1 small red bell pepper, diced; 1/3 cup chopped fresh cilantro; 3 tablespoons extra-virgin olive oil; 3 tablespoons tomato juice; 1/2 teaspoon fine-grained sea salt; 1/2 teaspoon freshly ground pepper; Radicchio; Garnish: lime wedges

14 ingredients

2 steps

Ingredients

1 1/2 pounds red snapper fillets, skinned
1 cup fresh lime juice
1/2 cup fresh orange juice
4 plum tomatoes, seeded and diced
3 tablespoons minced red onion
1 to 2 red chile peppers, seeded and minced
1 small red bell pepper, diced
1/3 cup chopped fresh cilantro
3 tablespoons extra-virgin olive oil
3 tablespoons tomato juice
1/2 teaspoon fine-grained sea salt
1/2 teaspoon freshly ground pepper
Radicchio
Garnish: lime wedges

Directions

1

Cut red snapper into 1 1/2-inch strips. Place in nonaluminum bowl. Add lime juice and orange juice; toss gently. Cover and refrigerate 2 to 3 hours or until fish is completely opaque. Drain and discard liquid.
2

Combine red snapper with plum tomatoes through ground pepper; toss gently. Cover and chill 1 hour. Serve in radicchio-lined compotes. Garnish each serving with lemon wedges.