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Red Snapper Ceviche with Mango


Red Snapper Ceviche with Mango Recipe

Ingredients:
  • Basic Ceviche prepared with red snapper fillets, trimmed and cut into ½-inch cubes
  • 1 ripe but not too soft mango (a Mexican Ataulfo mango, if you can find one)
  • ½ cup strained freshly squeezed orange juice
  • 2 tablespoons cider vinegar
  • ½ small garlic clove
  • ½ small chile de árbol (with seeds), wiped clean, well toasted, and crumbled
  • ½ small habanero chile
  • ¾ cup water
  • ½ small jicama (about 6 ounces), peeled and cut into ¼-inch dice (about 1 cup)
  • 1 scallion, white and light green part only, thinly sliced (see Notes)
  • 3 tablespoons finely chopped red onion
  • 10 large fresh cilantro sprigs, thick stems removed, the remaining stems and leaves finely chopped (about 3 packed tablespoons)
  • 4 large fresh mint leaves, cut into very thin strips
  • Juice of 1 lime, or as needed, strained
  • Salt if necessary
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 40kcal (2%)
Total Fat 0g (0%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Total Carbohydrate 10g
Dietary Fiber 1g
Sugars 7g
Protein 1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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