| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Yield: | 12 servings |
Ingredients
- 3 pounds fresh skinless snapper fillet
- 2 lemons, juiced
- 2 limes, juiced
- 1 red pepper, finely diced
- 1 green pepper, finely diced
- 1 yellow pepper, finely diced
- 1 red onion, finely diced
- 2 jalapenos, seeded and finely diced
- 1/2 cup whole cilantro leaves
- 1/2 cup whole parsley leaves
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Creme Fraiche, for garnishing
Instructions
- 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.
- 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
Don’t like the taste of snapper or bell pepper too much. I used greek yogurt instead of cream, that was great!