Red snapper ceviche with mango on sliced avocado
Binging with Babish · ♥ 13.8K likes · 479.8K views · 9 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole whole ripe mango
Slice the mango off the pit on each side, score each half in a grid, open it out, pull or slice the pieces free and chop bite size.
- ½ whole red bell pepper
- ½ whole small red onion
- 1 whole large jalapeno
Finely chop half a red bell pepper and half a small red onion; seed and chop the jalapeno, wearing gloves.
Use sushi-grade fish, or ask a fish market about raw preparation; not fish from a supermarket foam pack.
Buying fish for raw use and skinning a filet
Optionally skin the filets: skin side down, make a shallow cut at the tail with a filet or boning knife, hold the skin and slip the blade between skin and flesh angled slightly down, almost scraping the board.
- red snapper filets
Cut the filets into half-inch pieces and add to the fruit and vegetables, with chopped parsley or cilantro.
Dicing the snapper and shaking the lime dressing
- parsley
- 4 tbsp lime juice
- 2 tbsp extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 cloves garlic
Roll the lime on the counter, juice about 4 tbsp into a small lidded container, add 2 tbsp extra virgin olive oil, kosher salt, black pepper and one crushed garlic clove; shake and pour it all over the ceviche.
Mix and rest at room temperature about 15 minutes, or refrigerate overnight and bring back to room temperature about 30 minutes.
- sliced avocados
- lime slices
Serve on and around a bed of sliced avocado, with lime slices, a parsley or cilantro garnish and extra lime squeezed on the avocado to stop it browning.