Seviche with Kiwi
2 medium oranges
3/4 cup lemon juice
1 lb. snapper fillet
3 medium kiwi, about 3/4 lb.
1 small red onion
jalapeno pepper
Combine:
3/4 cups orange juice, peel from orange (cut into 1/4" straps) and the lemon juice.
Rinse fish in water, wipe with paper towel and cut fish into
1/4" x 1" strips, mix with juices and refrigerate for at least 4 hours or
overnight.
Pare kiwi, cut in half lengthwise then into 1/4" pieces. Cut
onion in half and slice into thin pieces.
Lift fish from juices, add kiwi and onions. Reserve 1/4 cup of the
juices for vinaigrette.
VINAIGRETTE:
To reserved juice add 2 Tbs. olive oil, 1 Tbs. drained capers, and 2 tsp. minced jalapeno.
Add vinaigrette to fish and toss gently.
Source: OHANA SEAFOOD MARKET
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