Red Snapper Skewered Grilled "Ceviche" Recipe - Cooking Index
Red Snapper Skewered Grilled "Ceviche" Recipe - Cooking Index
| 1 cup | Fresh orange juice | |
| 1 cup | Fresh lime juice | |
| 1 cup | Fresh lemon juice | |
| 1 cup | Canola oil | |
| 2 | Red onions - quartered, | |
| And each quarter cut in half | ||
| 1 | Orange - peeled, sectioned | |
| 1 | Lemon - peeled, sectioned | |
| 1 | Lime - peeled, sectioned | |
| 2 tablespoons | Chopped chives | |
| 1/4 cup | Cilantro | |
| 2 lbs | Red snapper - cut 1" cubes | |
| 16 | Long wooden skewers - soaked for 2 hours | |
| 2 | Mangoes - cut 1" cubes |
In a large bowl, combine the juices, oil, onions, citrus fruits, chives and cilantro. Add the snapper, cover and refrigerate for 2 hours or overnight.
Using two skewers thread pieces of snapper, alternating with onion, citrus sections and mangoes.
Preheat grill.
Grill on each side for 1 minute (to obtain grill marks and slightly heat through).
This recipe yields 4 servings.
Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A07) - from the TV - FOOD NETWORK
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