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Ceviche SoleroRecipe : Ceviche Solero
Procedure :
1 pound shrimp -- cleaned, peeled, and cut in pieces 1 pound snapper fillets -- skinned and cut in 1-inch cubes 1 tablespoon olive oil 1 tablespoon fresh orange juice 1 tablespoon white vinegar 1/2 cup fresh lime juice 1 tablespoon garlic -- chopped 1 tablespoon red onion -- chopped 4 ounces diced red bell pepper (about 3/8 cup) 1 jalape?o -- diced (with seeds) 1 pinch ground cumin (cominos) 1 teaspoon salt 1 tablespoon chopped cilantro leaves 2 tablespoons passion fruit pur?e* endive lettuce -- for garnish pepper strips and lime slices -- for garnish Cook shrimp, in boiling water to cover, 1 minute. Strain and refrigerate, covered, until chilled. Combine snapper cubes, oil, orange juice, vinegar, lime juice, garlic, onion, bell pepper, jalape?o, cumin, salt, cilantro and passion fruit pur?e in large bowl. Add shrimp; cover and marinate in the refrigerator at least 6 hours. Serve on endive or lettuce strips garnished with pepper strips and lime slices. *Available in the freezer section of Fiesta Marts and Whole Foods Markets. From the Chronicle by Lou Parris <lbparris@earthlink.net> on Aug 06, 1997 |
