Xmas in OZ – Our Ops Manager will be in Australia for Christmas where the food eaten has to suit the hot climate. Here is his recipe for delicious snapper ceviche:
Snapper Ceviche:
1 pound skinless red snapper fillets, cut into thin strips
2 limes juice
1 lemon juice
1 jalapeño, seeded and minced
1 finely diced red bell peppers
1 finely diced yellow bell peppers
1/2 sliced small red onion
1 minced small garlic clove
Pinch of ground cumin
Pinch of crushed red pepper Salt
1 tablespoon minced cilantro
1 tablespoon extra-virgin olive oil
Once all the ingredients have been prepared and you are ready to serve combine them all and then decant to small colourful bowls.
Last year Charlie decided to put a twist on these and painstakingly picked the large leaves off brussel sprouts and served the ceviche in the leaves… Great Christmas twist but be warned, peeling brussel sprouts takes a while!