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Red Snapper Skewered Grilledceviche

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YIELD

servings

PREP

120 min

COOK

10 min

READY

130 min

Ingredients

1 237
CUP ML ORANGE JUICE
fresh
1 237
CUP ML LIME JUICE
fresh
1 237
CUP ML LEMON JUICE
fresh
1 237
CUP ML CANOLA OIL
2 2
EACH EACH RED ONION
quartered and each quarter cut in half
1 1
EACH EACH ORANGES
peeled, sectioned
1 1
EACH EACH LEMON
peeled, sectioned
1 1
EACH EACH LIMES
peeled, sectioned
2 3E+1
TABLESPOONS ML CHIVES
chopped
¼ 59
CUP ML CILANTRO
2 907.2
POUNDS G RED SNAPPER FILLETS
cut into 1 inch cubes
16 16
LONG LONG SKEWERS
wooden, long, soaked in water for 2 hours *
2 2
EACH EACH MANGOS
cut into 1-inch cubes

Directions

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)

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 797g (28.1 oz)
Amount per Serving
Calories 973 55% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 148mg 6%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 21%
Sugars g
Protein 126g
Vitamin A 26% Vitamin C 226%
Calcium 17% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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