Red Snapper Skewered Grilled Ceviche (Bobby Flay) |
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Prep Time: 240 Minutes Cook Time: 5 Minutes |
Ready In: 245 Minutes Servings: 1 |
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Ingredients:
1 cup fresh orange juice |
1 cup fresh lime juice |
1 cup fresh lemon juice |
1 cup canola oil |
2 red onions, quartered and each quarter cut in half |
1 orange peeled and sectioned |
1 lemon peeled and sectioned |
1 lime peeled and sectioned |
2 tablespoons chopped chives |
1/4 cup cilantro |
2 pounds red snapper, cut into 1-inch cubes |
16 long wooden skewers, soaked in water for 2 hours |
2 mangoes, cut into 1-inch cubes |
Directions:
1. 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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