Ingredients to Serve – 4
16 Oz Red snapper filet
1/2 Cup Freshly squeezed lemon juice
1/4 Cup Freshly squeezed lime juice
2 Medium Jalapenos, minced
1 Large Sweet Red Pepper, fine julienne
1 Medium Red Onion, shaved
1 Teaspoon Minced garlic
1 Tablespoon Kosher Salt
1/2 Cup Coconut milk
1/2 Cup Freshly picked cilantro leaves
1 Large pineapple
To prepare the snapper: Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for 1hour.
To prepare the snapper: Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for 1hour.
To prepare the pineapple: Peel the whole pineapple. Using a serrated knife cut the pineapple across to get 12 thin round slices. Set this aside for later. With the remaining pineapple cut in ¼’s and remove the core, and dice the pineapple flesh.
To prepare the Ceviche: Add the pineapple, jalapenos, peppers, onion, garlic, and salt. Toss lightly and cover with the coconut milk. Let this set covered and refrigerated for at least another 15 minutes. Add the cilantro mixing well.
To serve: place the thinly sliced pineapple around the edge of a colorful platter.
Arrange the ceviche decoratively in the center of the platter.
All Recipes courtesy Chef Allen Susser.