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RED SNAPPER AND SHRIMP CEVICHE
Courtesy of Chef Rory, Ritz Carlton Cancun Culinary Centre
Ingredients
Servings: 4
1 Pound Shrimp, peeled and deveined
1/2 Pound Red Snapper
1 Cup Tomato, small dice
1 Cup Lime Juice
1 Clove Garlic, chopped very fine
1 Piece Chili X´katik, chopped very fine
1 Teaspoon Basil, chopped
1 Teaspoon Cilantro, chopped
1 Each Red Onion, chopped fine
1 Each Green Pepper, small dices
1/2 Cup Jicama, medium dice
5 Ounces Fried Tortillas, chips
2 Teaspoons Sugar
1/2 Ounce Manzano Chili Oil
1/2 Ounce Garlic Oil
1. Cut shrimp and snapper into 1/4 inch dice and combine with lime juice
2. Add the sugar, manzano and garlic oils, X´katik, cilantro, basil, onions, tomato, peppers, jicama and garlic together toss lightly and marinate for 40 minutes in the refrigerator.
3. Season with salt and pepper.
4. Serve in a bowl and garnish.
