Red Snapper Skewered Grilledceviche
Yield
servingsPrep
120 minCook
10 minReady
130 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
orange juice
fresh |
|
| 1 | cup |
lime juice
fresh |
|
| 1 | cup |
lemon juice
fresh |
|
| 1 | cup | canola oil |
|
| 2 | each |
red onion
quartered and each quarter cut in half |
|
| 1 | each |
oranges
peeled, sectioned |
|
| 1 | each |
lemon
peeled, sectioned |
|
| 1 | each |
limes
peeled, sectioned |
|
| 2 | tablespoons |
chives
chopped |
|
| ¼ | cup | cilantro |
|
| 2 | pounds |
red snapper fillets
cut into 1 inch cubes |
|
| 16 | long |
skewers
wooden, long, soaked in water for 2 hours |
* |
| 2 | each |
mangos
cut into 1-inch cubes |
|
Trans-fat Free, High Fiber
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)
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