Tai Snapper Ceviche

This masterwork of ceviche art is a recipe from our friends at Ceviche Project.

  • Servings 4
  • 15 mins.
  • Easy

Recipe

Ingredients

  • 1 lb. Tai Snapper filet
  • 1/2 cup Tangerine juice
  • 1/2 cup freshly squeezed Lime juice
  • 1/4 cup roasted Pepitas
  • 1 tbsp. Chile de Arbol Powder
  • 2 Radishes, thinly sliced
  • 1 Jicama, cubed
  • 1 Orange
  • Handful of Nasturtium leaves
  • 3 tsp. Extra Virgin Olive Oil
  • 6 Garlic flowers

Directions

  1. Cut the snapper into 1 inch cubes and set aside in refrigerator.
  2. Cut tangelo supremes and reserve juice.
  3. Combine tangelo juice, lime juice, chile de arbol powder and blend with extra virgin olive oil.
  4. Mix the snapper with the pepitas, olive oil, jicama and stir gently, allowing to sit for 5 minutes.
  5. Add salt to taste and garnish with tangelo supremes, radish and nasturtium.

Pro Tips

Learn more about Ceviche Project at http://www.cevicheproject.com

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