Red Snapper Seviche With Tangerine

Recipe Ingredients

		Marinade
1/2 cup	118ml	Freshly-squeezed lime juice
1 tablespoon	15ml	Salt
1/2 cup	118ml	Freshly-squeezed tangerine juice
1		Jalapeño pepper - finely chopped
3 teaspoons	15ml	Finely-chopped fresh oregano
3		Shallots - thinly sliced
		Fish
1 1/2 lbs	681g / 24oz	Skinless red snapper fillet - cut 1/4" dice
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

In a glass or other nonreactive bowl, whisk together all the marinade ingredients. Add the snapper and gently toss. Cover and refrigerate for 1 hour.

When ready to serve, drizzle with olive oil.

This recipe yields 6 servings.

Carbohydrates: 5.5 grams

Net Carbs: 5 grams

Fiber: 0.5 grams

Protein: 24 grams

Fat: 6 grams

Calories: 176

Description:

"In this recipe, the acidity of a tangerine and lime marinade "cooks" the red snapper. Be sure to use a fish that weighs less than 2 pounds -- the smaller the fish, the more tender the meat."

Source:
The Great Ceviche Book by Douglas Rodriguez

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