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Creola Redfish Ceviche
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INGREDIENTS:
- 1 redfish 5-6 lb
- 1 large Vidalia onion
- 1 large Creole tomato
- 1 orange bell pepper
- 1 yellow bell pepper
- 12 oz can sweet corn
- 1 stick of butter
- 1 bunch cilantro
- 8 oz key lime juice
- 0.5 lb dried mango
- 2 tablespoons olive oil
- salt
- black pepper
- cayenne pepper
- water crackers or plantain chips
DIRECTIONS:
1. Filet then cube raw filets into ½ inch nuggets and place in large salad bowl.
2. Dice onion, tomato, bell peppers, mango, and cilantro.
3. Roast drained corn in olive oil in shallow skillet until brown.
4.Place ingredients in large salad bowl and add lime juice.
5. Mix thoroughly and let stand in refrigerator overnight.
6. Add salt, black pepper, & cayenne to taste.
7. Scoop servings of ceviche into salad bowls using straining spoon.
8. Serve chilled with water crackers or plantain chips.
NOTE: Serves 8.
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