Recipe - Ceviche Solero

1 pound Shrimp; cleaned, peeled, and
cut in pieces
1 pound Snapper fillets; skinned and
cut in 1inch cubes
1 tablespoon Olive oil
1 tablespoon Fresh orange juice
1 tablespoon White vinegar
One half cup Fresh lime juice
1 tablespoon Garlic; chopped
1 tablespoon Red onion; chopped
4 ounce Diced red bell pepper (about
3/8 cup)
1 Jalapeño; minced (with seeds)
1 pn Ground cumin (cominos)
1 teaspoon Salt
1 tablespoon Chopped cilantro leaves
2 tablespoon Passion fruit purée*
Endive lettuce; for garnish
Pepper strips and lime
slices, for garnish

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, jalapeño, cumin, salt, cilantro and
passion fruit purée 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.

From the Chronicle by Lou Parris lbparris@earthlink.net on Aug 06, 1997

Recipe by: Solero Posted to TNT Prodigy's Recipe Exchange Newsletter by
Lou Parris lbparris@earthlink.net on Aug 08, 1997