Ingredients
-
1
-
1
-
-
2
-
1/4
-
1/4
-
1
-
1/2
-
1/2
-
1/4
-
1
-
2
-
2
-
-
4 - 6
Directions
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. |
