Red Snapper Seviche

Coastal Living
6 to 8 servings


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1 1/2 pounds red snapper fillets, skinned
1 cup fresh lime juice
1/2 cup fresh orange juice
4 plum tomatoes, seeded and diced
3 tablespoons minced red onion
1 to 2 red chile peppers, seeded and minced
1 small red bell pepper, diced
1/3 cup chopped fresh cilantro
3 tablespoons extra-virgin olive oil
3 tablespoons tomato juice
1/2 teaspoon fine-grained sea salt
1/2 teaspoon freshly ground pepper
Garnish: lime wedges


Cut red snapper into 1 1/2-inch strips. Place in nonaluminum bowl. Add lime juice and orange juice; toss gently. Cover and refrigerate 2 to 3 hours or until fish is completely opaque. Drain and discard liquid.

Combine red snapper with plum tomatoes through ground pepper; toss gently. Cover and chill 1 hour. Serve in radicchio-lined compotes. Garnish each serving with lemon wedges.

Created date

November 2001