Red Snapper Skewered Grilled Ceviche Recipes

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CEVICHE SKEWERS



Ceviche Skewers image

This recipe is a terrific item as an hors d'oeuvre or appetizer. We have used it several times at wine tastings and parties, and have always gotten rave reviews. (We had a European instructing chef at our culinary school/alma mater tell us that "Americans usually don't know how to do fish, but this is excellent.") We have paired it with Oregon Riesling and pinot gris/grigio

Provided by Rare Affaire

Categories     South American

Time 5h

Yield 50-64 skewers

Number Of Ingredients 10

2 lbs red snapper, cubed (substitutions listed in instructions)
1 pint grape tomatoes, halved
1 large red onion, large dice
2 tablespoons fresh lime juice
2 tablespoons pineapple juice
1 teaspoon fresh cilantro, finely minced
1 teaspoon shallot, finely minced
1 teaspoon jalapeno pepper (seeded, membraned and microplaned)
2 tablespoons seasoned rice vinegar
1 pinch cayenne

Steps:

  • In a glass bowl, mix lime juice, pineapple juice, and rice vinegar.
  • Add shallot, jalapeno, cilantro, and cayenne.
  • Place fish, onion, and grape tomato halves in a heavy ziplock storage bag. Note: the recipe was created for red snapper, but tilapia, small bay scallops, or small peeled and deveined shrimp can all be used in place of the snapper.
  • Pour marinade over fish, tomatoes, and onions. Squeeze air out of bag and seal. Refrigerate 4 hours, turning the bag over every 30 minutes.
  • Skewer a piece of fish, one tomato half, and one piece of red onion on a small skewer or toothpick. (DO NOT use the colored variety as these will bleed into your fish, and trust me, blue is not an attractive color on snapper).
  • Serve chilled.

Nutrition Facts : Calories 21, Fat 0.3, SaturatedFat 0.1, Cholesterol 6.7, Sodium 12.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 3.8

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