Creole Snapper Ceviche

Posted by francis keyser Monday, September 28, 2009
Taste Level: VG
Cost: $20 and over
Serves: 6
Prep Time: 10-15 min.
Cook Time: 4 hours 30 min.
Difficulty: 1

Nothing reminds us of summer more than citrus flavorings. Oddly enough citrus season is in the winter! We are expecting snow in the mountains next week so what better way to celebrate winter than with a meal that tastes of summer! I have never been a fan of fish Ceviche so I Creoled it up a bit and man if it wasn't tasty! If you love Creole food you have to try this, if you love fish you have to try this, heck try it no matter what!

Ingredients:
1 lb red snapper (chopped)
1 cup fresh lime juice (about 6 limes)
2 tbsp Italian volcanic lemon juice
1/3 cup whit grape fruit juice
1 sweet white onion (chopped)
1 tbsp 1 tsp creole mustard
1 1/2 tsp celery (minced)
2 vine tomatoes (chopped)
2 tbsp jalapeno (seeded, diced)
1 small avocado (chopped)
2 tsp green bell pepper (minced)
1/3 cup fresh cilantro (chopped)
1/2 tsp essence
1/2 tsp fresh mint (minced)
1/2 tsp sugar
sea salt (to taste)
fresh crack pepper (to taste)
6 corn tostadas

In a medium mixing bowl combine fish with juices and onion, cover and refrigerator for 4 hours and 30 minutes.

Remove 1/4 cup of juice and strain fish. Add fish, 1/4 cup of juice and the remaining ingredients into to a medium mixing bowl and lightly whisk until mixed well. Let stand for 5 minutes and then serve immediately!

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