Ceviche solero

 
                               Ceviche Solero
 
 Recipe By     : Solero
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood                          Tapas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         shrimp -- cleaned, peeled, and
                         cut in pieces
    1      pound         snapper fillets -- skinned and cut in
                         1-inch cubes
    1      tablespoon    olive oil
    1      tablespoon    fresh orange juice
    1      tablespoon    white vinegar
      1/2  cup           fresh lime juice
    1      tablespoon    garlic -- chopped
    1      tablespoon    red onion -- chopped
    4      ounces        diced red bell pepper (about 3/8 cup)
    1                    jalapeño -- diced (with seeds)
    1      pinch         ground cumin (cominos)
    1      teaspoon      salt
    1      tablespoon    chopped cilantro leaves
    2      tablespoons   passion fruit purée*
                         endive lettuce -- for garnish
                         pepper strips and lime slices -- for garnish
 
 Cook shrimp, in boiling water to cover, 1 minute. Strain and refrigerate,
 covered, until chilled. Combine snapper cubes, oil, orange juice, vinegar,
 lime juice, garlic, onion, bell pepper, jalapeño, cumin, salt, cilantro and
 passion fruit purée in large bowl. Add shrimp; cover and marinate in the
 refrigerator at least 6 hours. Serve on endive or lettuce strips garnished
 with pepper strips and lime slices.
 
 *Available in the freezer section of Fiesta Marts and Whole Foods Markets.
 
 From the Chronicle by Lou Parris  on Aug 06, 1997
 
 
 
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