Recipe for Ceviche Solero

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 lb	Shrimp, cleaned, peeled, and cut in pieces
1 lb	Snapper fillets, skinned and cut in 1-inch cubes
1 tbl	Olive oil
1 tbl	Fresh orange juice
1 tbl	White vinegar
1/2 cup	Fresh lime juice
1 tbl	Garlic, chopped
1 tbl	Red onion, chopped
4 oz	Diced red bell pepper (about 3/8 cup)
1 x	Jalapeno, diced (with seeds)
1 pch	Ground cumin (cominos)
1 tsp	Salt
1 tbl	Chopped cilantro leaves
2 tbl	Passion fruit puree*
	Endive lettuce, for garnish

Instructions:

Instructions: Cook shrimp, in boiling water to cover, 1 minute. Strain and refrigerate, covered, until chilled. Combine snapper cubes, oil, orange juice, vinegar, lime juice, garlic, onion, bell pepper, jalapeno, cumin, salt, cilantro and passion fruit puree in large bowl. Add shrimp; cover and marinate in the refrigerator at least 6 hours. Serve on endive or lettuce strips garnished with pepper strips and lime slices.

*Available in the freezer section of Fiesta Marts and Whole Foods Markets.

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