Ceviche Solero
| Yield: | 1 Servings |
| Categories: | Seafood, Tapas |
| 1 | lb | Shrimp; cleaned, peeled, and cut in pieces |
| 1 | lb | Snapper fillets; skinned and cut in 1-inch cubes |
| 1 | tb | Olive oil |
| 1 | tb | Fresh orange juice |
| 1 | tb | White vinegar |
| 1/2 | c | Fresh lime juice |
| 1 | tb | Garlic; chopped |
| 1 | tb | Red onion; chopped |
| 4 | oz | Diced red bell pepper (about 3/8 cup) |
| 1 | Jalape?o; diced (with seeds) | |
| 1 | pn | Ground cumin (cominos) |
| 1 | ts | Salt |
| 1 | tb | Chopped cilantro leaves |
| 2 | tb | Passion fruit pur?e* |
| Endive lettuce; for garnish | ||
| Pepper strips and lime slices, for garnish |
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