Recipe: Snapper Ceviche in Crispy Tortilla Cups-
Ahh Ceviche, such a great little make ahead dish! Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. Make sure to use the freshest fish available ( you can substitute this recipe for halibut, fluke, tilapia, or any white fish). Depending on the type of fish you use, a 3-ounce portion provides 15 to 30 grams of protein, which makes it a great alternative to chicken, pork or beef.
As well as tasting great, ceviche is loaded with omega 3 fatty acids, vitamin B12, a good source of the minerals phosphorus, magnesium and selenium.
makes 4 servings
1lbs snapper meat, skinned and deboned, cut into 1/2" pieces
1 green jalapeño, finely chopped
1 red jalapeño, finely chopped
juice of 4 - 6 limes
1 - 2 tbsps minced cilantro
1 tablespoon sugar
salt and freshly ground pepper
SECRET INGREDIENTS - 1/8 of a red onion & shot of tequila (i prefer Don Julio Blanco)
Combine the snapper, jalapeño peppers, lime juice, cilantro, sugar, salt and pepper in a bowl. Cover and place in the refrigerator to marinate for at least one hour or until the fish turns white and opaque, (no longer than 4 hours). Stir the mixture occasionally to evenly distribute the juices while in the refrigerator, roughly every 20 - 30 mins. Super important to always marinate in a glass or ceramic bowl, never a metal one!
8 small round flour tortillas
1/4 cup extra - virgin olive oil
Preheat the oven to 350 degrees F
Place the tortillas in the microwave, cover with a damp cloth and microwave on high for 30 seconds. Remove and keep covered.
Spray a muffin tin with Pam. Take 1 tortilla from the stack and place it on a flat surface. Use a small cookie cutter and cut circles in the tortilla. Brush both sides with the olive oil press into a muffin cup by pinching the sides. Repeat until all the cups are filled.
Place the tin in the oven and bake until the cups are crispy and slightly brown, (these can burn quickly so keep an eye on them) about 7 to 10 minutes. Remove the cups from the tin and set aside to cool.
Store at room temperature until ready to serve.
Oh and a little added extra…
You can serve it all with an avocado mousse, which is just an avocado, juice of a lime and a dash of cream, whipped together! Yum!