Recipes for Success III

Snapper with Tangerine

"There seem to be countless varieties of snapper; from living in Florida, I'm personally familiar with at least five or six. For this ceviche, it is ideal to use a smaller fish, one under two pounds, since the bigger the fish, the tougher the meat. Although most snappers do not vary much in flavor once they are cooked, the different snapper varieties can have a surprisingly wide range of tastes when eaten raw. Genuine red snapper would be my first choice for this dish."

Marinade:

Jeremy Eaton

1/2 cup freshly squeezed lime juice

1 tablespoon salt

1/2 cup freshly squeezed tangerine juice

1 tablespoon finely chopped pickled jalapeño chilis

1 tablespoon finely chopped fresh oregano

6 fresh cilantro leaves, julienned, or 1 tablespoon finely chopped fresh cilantro

3 shallots, thinly sliced

1 1/2 pounds skinless snapper fillet, cut into 1/4-inch dice

2 tablespoons extra virgin olive oil

In a nonreactive bowl, whisk together all the marinade ingredients. Add the snapper and gently toss. Cover and refrigerate for one hour. When ready to serve, drizzle with olive oil. Serves 6.

Salad-Style Conch with Bell Peppers and Tomatoes

"My very first experience with ceviche was eating conch ceviche, or conch salad, as they call it in Florida, after moving to Miami with my family at the age of 14. I grew to love the Key West-inspired dish and quickly realized it was a staple on most local restaurant menus. Back in Coconut Grove, the original Monty's Stone Crab and Seafood Restaurant had a great version of conch salad that always satisfied my cravings. At the time, I didn't realize I was actually eating a ceviche."

1 1/2 pounds conch meat, cleaned and cut into 1/2-inch dice

1/2 cup freshly squeezed lime juice

1 tablespoon salt

Marinade:

1 small red bell pepper, seeded and diced

1 small green bell pepper, seeded and diced

1 small red onion, diced

3 plum tomatoes, seeded and diced

1 tablespoon coarsely chopped fresh flat-leaf parsley

2 tablespoons coarsely chopped fresh cilantro

3 dashes Tabasco sauce

1 teaspoon salt

2 tablespoons coarsely chopped fresh cilantro for garnish

In a nonreactive bowl, toss the conch in the lime juice and one tablespoon salt. Cover and refrigerate for at least one hour and up to three hours. When ready to serve, gently toss the conch with the marinade ingredients and garnish with the chopped cilantro.

Serves 6.

(Reprinted with permission from The Great Ceviche Book by Douglas Rodriguez;2003. Ten Speed Press.)

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