Chef: John Folse
Serves: 8-10 people
2 pounds red snapper fillets
juice of 6 limes
1 cup thinly sliced red onions
1 cup thinly sliced celery
¼ cup thinly sliced red bell pepper
¼ cup thinly sliced yellow bell pepper
¼ cup thinly sliced green bell pepper
¼ cup olive oil
¼ cup thinly sliced garlic
2 large tomatoes, peeled, seeded and minced
1 habañero pepper, seeded and minced
¼ cup red wine vinegar
salt and black pepper to taste
granulated garlic to taste
¼ cup minced cilantro
In a large glass bowl, combine all ingredients except cilantro.
Using a rubber spatula, stir to mix well.
Season to taste using salt, pepper and granulated garlic then fold in cilantro.
Cover and refrigerate a minimum of 4 hours.
When ready to serve, test mixture for seasonings. If mixture is too tangy, add water and salt to dilute.
Mound ceviche into chilled bowls and serve immediately.