Red Snaper Ceviche With Squash Blossoms
From rescue_ranger 13 years ago
- 25 to make
- Serves 4
Now that we are in the dog days of summer and we are experiencing massive heat waves we need something cool and refreshing and to me nothing says Ahh than a Ceviche! A citrus tangy seafood with a hint or a bite of chili peppers with the wonderful taste of fresh cilantro, and what better way to serve it up than in some of those fresh squash blossoms out in the garden and a cold Pacifico beer. Read more It is a breeze to make and goes great with my shrimp salad in Avocado boats and what better way to use some of the fresh vegies from the garden See less
Ingredients
- 8 oz Red Snaper or other firm white fish shopping list
- juice of 2 large limes shopping list
- 6 Tablespoons of fresh diced tomato shopping list
- 2 Tablespoons of diced red onion shopping list
- 1 Tablespoon of diced Serrano chile shopping list
- 2 teaspoons of virgin olive oil shopping list
- Thin slices of avocado shopping list
- 2 Tablespoons of diced cilantro shopping list
- Fresh squash blossoms shopping list
How to make it
- Cut the fish into quarter-inch dice
- In a small non-reactive bowl, combine the fish and the lime juice, allow the fish to marinate for 10 to 15 min in the refrigerator.
- Dice and add the tomatoes, onion, chilies and cilantro and olive oil to the fish and lime.
- season to taste with course ground pepper and sea salt and gently stir to combine place back into the refrigerator while preparing squash blossoms.
- Use a veggie clean spray or carefully wash your blossom and let dry
- Open the petals of a squash blossom and place a thin slice of avocado inside the blossom and spoon enough ceviche into each to fill, if you like re-chill for another 10 min
People Who Like This Dish 5
- Darrel72cook Nowhere, Us
- clbacon Birmingham, AL
- californiacook CA
- mrjwjohnson Delmar, MD
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