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Seafood Ceviche And Elote Cafe

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Ingredients

Adjust Servings:
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)

Nutritional information

353.2
Calories
205 g
Calories From Fat
22.9 g
Total Fat
3.3 g
Saturated Fat
42.1 mg
Cholesterol
850.6 mg
Sodium
14.5 g
Carbs
5.5 g
Dietary Fiber
4 g
Sugars
25.5 g
Protein
259g
Serving Size

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Seafood Ceviche And Elote Cafe

Features:
  • Gluten Free
Cuisine:

Perfect on a warm night with a cold beer or a crisp Sauvignon Blanc
From Jeff Smedstad of the Elote Cafe, Sedona, AZ. The chef does not specify red snapper but the data base will not let me enter snapper.

  • 55 min
  • Serves 4
  • Easy

Ingredients

Directions

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Seafood Ceviche and Elote Cafe, Perfect on a warm night with a cold beer or a crisp Sauvignon Blanc From Jeff Smedstad of the Elote Cafe, Sedona, AZ The chef does not specify red snapper but the data base will not let me enter snapper , Perfect on a warm night with a cold beer or a crisp Sauvignon Blanc From Jeff Smedstad of the Elote Cafe, Sedona, AZ The chef does not specify red snapper but the data base will not let me enter snapper


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Steps

1
Done

Cut the Snapper Into Very Small Pieces and Mix With the Full Cup of Lime Juice.

2
Done

Allow to "cook" in the Lime Juice For 15 Minutes or Until the Fish Firms Up and Turns White.

3
Done

in the Mean Time, Combine: 2 T Lime Juice, Olive Oil, Onion, Tomato, Salt & Pepper, Cilantro, Avocado, and Jalapeos in a Bowl and Gently Mix.

4
Done

Drain Off and Discard the Juice and Reserve the "cooked" Snapper. Fold in the "cooked" Snapper Into the Remaining Prepared & Combined Ingredients

5
Done

Serve Immediately, Ice Cold, With Crackers or Tortilla Chips, a Wedge of Lime and a Pickled Jalapeo.

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Brisa Hensley

Spice whisperer known for creating dishes that pack a flavorful punch.

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