Ceviche Shooter

  3.0 – 1 reviews  • Dairy Recipes
Level: Easy
Total: 2 hr 30 min
Prep: 30 min
Inactive: 2 hr
Yield: 12 servings

Ingredients

  1. 3 pounds fresh skinless snapper fillet
  2. 2 lemons, juiced
  3. 2 limes, juiced
  4. 1 red pepper, finely diced
  5. 1 green pepper, finely diced
  6. 1 yellow pepper, finely diced
  7. 1 red onion, finely diced
  8. 2 jalapenos, seeded and finely diced
  9. 1/2 cup whole cilantro leaves
  10. 1/2 cup whole parsley leaves
  11. 1/2 cup extra-virgin olive oil
  12. Salt and freshly ground black pepper
  13. Creme Fraiche, for garnishing

Instructions

  1. Cut fish into small cubes. Spread the fish evenly in a large, non-reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will “cook” the fish throughout.
  2. Add the rest of the ingredients and season with salt, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.

Nutrition Facts

Serving Size 1 of 12 servings
Calories 216
Total Fat 11 g
Saturated Fat 2 g
Carbohydrates 6 g
Dietary Fiber 2 g
Sugar 2 g
Protein 24 g
Cholesterol 42 mg
Sodium 453 mg

Reviews

Jessica Cochran
Don’t like the taste of snapper or bell pepper too much. I used greek yogurt instead of cream, that was great!

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top