Ceviche Solero
Submitted by colleenwaters
Tropical ceviche with red snapper and shrimp marinated in lime, orange juice, and passion fruit puree with jalapeno and cilantro. A Latin American showpiece appetizer.
YIELD
10 servingsPREP
15 minCOOK
5 minREADY
6 hrsThis ceviche doesn’t play it safe, and that’s exactly what makes it unforgettable.
Red snapper cubes and poached shrimp marinate for six hours in a citrus bath spiked with passion fruit puree, fresh orange juice, lime, and a hit of jalapeno. The tropical fruit adds a floral sweetness that plays against the acid and heat in a way that’s completely addictive.
Bell pepper, red onion, garlic, cumin, and cilantro round out the flavour profile, giving it that unmistakable Latin American soul.
Served chilled on crisp endive leaves or shredded lettuce with lime slices and pepper strips, it’s the kind of appetizer that makes the main course feel like an afterthought.
Chef Tips
- Briefly poach the shrimp first so they’re fully cooked. Unlike the snapper, they need heat, not just acid, to be safe to eat.
- Cut the snapper into even 1-inch cubes so every piece cures at the same rate in the marinade
- If you can’t find fresh passion fruit, frozen puree works just as well and is available at most Latin grocery stores
- Let it marinate the full 6 hours. Rushing this step means the snapper won’t cure properly and the flavours won’t develop.
Ingredients
Directions
Cook shrimp, in boiling water to cover, 1 minute.
Strain and refrigerate, covered, until chilled.
Combine snapper cubes, oil, orange juice, vinegar, lime juice, garlic, onion, bell pepper, jalape?o, cumin, salt, cilantro and passion fruit pur?e in large bowl.
Add shrimp, cover and marinate in the refrigerator at least 6 hours.
Serve on endive or lettuce strips garnished with pepper strips and lime slices.
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