Wasabi Ceviche Snapper Salad Recipe

Free Recipe Wasabi Ceviche Snapper Salad

Recipe Type: Free Recipes

Recipe Preparation:

Cooking Ingredients for Wasabi Ceviche Snapper Salad Recipe

600 g Snapper fillets; skinned,
-boned, diced 3 cms
1/4 c Namida Wasabi Vodka
1/2 c Lime Juice; (Lemon can be
-used)
1 Lime; (or Lemon) , Zest of
2 tb Tabasco; or to taste
1 tb Sugar
1 ts Salt
1 c Tomato juice
1 sm Red onion; finely chopped,
-(can use spring onions or
-shallots for a milder
-taste)
2 Tomatoes; cored, seeded,
-chopped
1 Red pepper; cored, seeded,
-sliced
2 tb Coriander stalks and leaves;
-chopped
1/2 c Green Olives; (optional)

Wasabi Ceviche Snapper Salad Preparation

1) Mix together the first seven items. 2) Cover and refrigerate for at least 1 hour. 3) Uncover and add rest of ingredients. 4) Mix eveything together well. 5) Taste and reseason if necessary. 6) Pour into a large bowl. 7) Serve with another bowl piled with salad greens, and a bowl of Namida Wasabi Mayonnaise. Posted to CHILE-HEADS DIGEST by Michel Van Mellaerts <michel@wasabi.co.nz> on Feb 11, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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