SEAFOOD CEVICHE AND ELOTE CAFE

Seafood Ceviche and Elote Cafe image

Provided by Chicagoland Chef du

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb red snapper, fresh
1 cup lime juice, fresh squeezed
2 teaspoons fresh lime juice
1/4 cup olive oil
1/4 cup onion, diced
1 cup tomatoes, diced
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/4 cup fresh cilantro leaves, chopped
1 avocado, ripe, peeled, diced
2 fresh jalapenos, stem removed diced
2 pickled jalapeno peppers, stem removed, diced
lime, cut into wedges for garnish
4 -6 whole pickled jalapeno peppers (to garnish)
saltine crackers, crispyTortilla chips, your choice

Steps:

Cut the snapper into very small pieces and mix with the full cup of lime juice.
Allow to "cook" in the lime juice for 15 minutes or until the fish firms up and turns white.
In the mean time, combine: 2 T lime juice, olive oil, onion, tomato, salt & pepper, cilantro, avocado, and jalapeños in a bowl and gently mix.
Drain off and discard the juice and reserve the "cooked" snapper. Fold in the "cooked" snapper into the remaining prepared & combined ingredients
Serve immediately, ice cold, with crackers or tortilla chips, a wedge of lime and a pickled jalapeño.

Nutrition Facts : Calories 353.2, Fat 22.9, SaturatedFat 3.3, Cholesterol 42.1, Sodium 850.6, Carbohydrate 14.5, Fiber 5.5, Sugar 4, Protein 25.5