To-Die-For Ceviche

Name: To-Die-For Ceviche
Yield: 2 to 4 servings
Ingredients: 3/4 cup freshly squeezed lime juice; 3/4 cup freshly squeezed orange juice; 1/4 cup olive oil; 2 jalapeño chiles (stemmed and coarsely chopped, seeding optional); 1/2 cup celery (sliced); 1/2 cup red onion (halved and thinly sliced, divided); 1/2 cup cilantro leaves and upper stems (chopped, divided); 1 teaspoon kosher or coarse sea salt (or to taste); 1 pound red snapper filet cut into about 1/2-inch dice ((may substitute another mild flavored fish like grouper, trout, flounder, sole or rock fish)); 1 cup (about 1 large) ripe mango (diced); 1 cup (about 1 large) ripe avocado (diced); 1/3 cup (about 2) tomatillos (husked, scrubbed, and diced); 2 tablespoons cacao nibs ((optional)); Tortilla chips or tostadas

2 to 4 servings Ceviche Que Te Mueres

Ingredients

3/4 cup freshly squeezed lime juice
3/4 cup freshly squeezed orange juice
1/4 cup olive oil
2 jalapeño chiles stemmed and coarsely chopped, seeding optional
1/2 cup celery sliced
1/2 cup red onion halved and thinly sliced, divided
1/2 cup cilantro leaves and upper stems chopped, divided
1 teaspoon kosher or coarse sea salt or to taste
1 pound red snapper filet cut into about 1/2-inch dice (may substitute another mild flavored fish like grouper, trout, flounder, sole or rock fish)
1 cup (about 1 large) ripe mango diced
1 cup (about 1 large) ripe avocado diced
1/3 cup (about 2) tomatillos husked, scrubbed, and diced
2 tablespoons cacao nibs (optional)
Tortilla chips or tostadas

To Prepare

Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.
Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

Ingredients

3/4 cup freshly squeezed lime juice
3/4 cup freshly squeezed orange juice
1/4 cup olive oil
2 jalapeño chiles stemmed and coarsely chopped, seeding optional
1/2 cup celery sliced
1/2 cup red onion halved and thinly sliced, divided
1/2 cup cilantro leaves and upper stems chopped, divided
1 teaspoon kosher or coarse sea salt or to taste
1 pound red snapper filet cut into about 1/2-inch dice (may substitute another mild flavored fish like grouper, trout, flounder, sole or rock fish)
1 cup (about 1 large) ripe mango diced
1 cup (about 1 large) ripe avocado diced
1/3 cup (about 2) tomatillos husked, scrubbed, and diced
2 tablespoons cacao nibs (optional)
Tortilla chips or tostadas

To Prepare

Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.
Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

To-Die-For Ceviche

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