Spicy Snapper Ceviche
This ceviche makes a refreshing lunch or a starter to a heavier meal. One finished, the dressing and juice left in the bowl are so delicious that you’ll find yourself wanting to slurp it up (my favorite friends are the ones who do). Feel free to prepare this up to 4 hours in advance and store it covered in your refrigerator until you are ready to serve.
Ingrediënten
Serves 4 as a starter
- 12 ounces snapper fillet skinned and bones removed
- 1 large ruby red grapefruit
- ¼ cup freshly squeezed lime juice about 4 limes
- Salt
- 1 13.5-ounce can coconut milk (not “lite”)
- 1 red onion halved and thinly sliced
- 2 teaspoons chopped cilantro leaves
- 1 jalapeño seeded and finely chopped
- 1 serrano chile seeded and finely chopped (optional)
- Fresh flat-leaf parsley for garnish optional
Instructies
- Slice the snapper into ¼-inch-wide strips and set them aside in a large bowl.
- Using a sharp knife, peel the grapefruit and cut out its segments over a bowl to reserve the juice.
- Set aside the segments, and stir the lime juice and a pinch of salt into the grapefruit juice.
- Pour the mixture over the fish, cover, and refrigerate for 1 hour.
- The juice will cure the fish and turn it a milky-white color.
- Shake the can of coconut milk to combine its cream and water.
- Take the fish out of the fridge, drain off any excess juice, and gently stir in the onion, cilantro, jalapeño, serrano, and grapefruit segments.
- Stir in enough of the coconut milk to just coat the ingredients (you may not use the whole can as you don’t want it to be soupy).
- Set the mixture aside for 15 minutes to allow the onion to break down and the flavors to come together.
- Garnish with parsley and serve.
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