Ingredients with Measurements:
- 1 lb. fresh snapper fillets, skin removed
- 1/4 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 1 small red onion, thinly sliced
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Special equipment needed:
- Sharp chef's knife
- Cutting board
- Mixing bowl
- Serving platter
Step-by-step instructions:
1. Rinse the snapper fillets under cold water and pat dry with paper towels.
2. Using a sharp chef's knife, slice the snapper fillets into thin pieces and arrange them on a serving platter.
3. In a mixing bowl, whisk together the lime juice, olive oil, cilantro, jalapeño pepper, red onion, salt, and black pepper.
4. Pour the cilantro-lime mixture over the snapper slices, making sure each piece is coated evenly.
5. Cover the platter with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. When ready to serve, remove the plastic wrap and garnish with additional cilantro leaves and lime wedges, if desired.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 14g
Saturated Fat: 2g
Cholesterol: 40mg
Sodium: 320mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Protein: 19g
Substitutions for ingredients:
- Instead of snapper, you can use any other fresh white fish such as sea bass or halibut.
- If you don't have fresh cilantro, you can use parsley or basil instead.
- If you don't have jalapeño pepper, you can use red pepper flakes or cayenne pepper.
Variations:
- Add diced avocado or mango to the cilantro-lime mixture for a tropical twist.
- Top the snapper crudos with sliced radishes or cucumber for added crunch.
- Use lemon juice instead of lime juice for a slightly different flavor.
Tips and tricks:
- Make sure to use the freshest fish possible for the best flavor and texture.
- Use a sharp knife to slice the fish thinly and evenly.
- Don't skip the refrigeration step as it allows the flavors to meld together and the fish to "cook" slightly in the acid of the lime juice.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is meant to be served cold and should not be reheated.
Presentation ideas:
Arrange the snapper crudos on a bed of lettuce or cabbage leaves for a beautiful presentation.
Garnishes:
Garnish with additional cilantro leaves and lime wedges.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables such as zucchini or bell peppers
- Rice pilaf
- Roasted sweet potatoes
Troubleshooting advice:
- If the fish is not sliced thinly enough, it may be tough to chew.
- If the cilantro-lime mixture is too tart, add a pinch of sugar to balance out the flavors.
Food safety advice:
- Make sure to use fresh fish and refrigerate the dish promptly after serving.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Crudos is a traditional Italian dish that consists of thinly sliced raw fish dressed with olive oil and lemon juice. This version adds a Latin twist with the addition of cilantro and jalapeño pepper.
Flavor profiles:
This dish is bright and refreshing with a tangy and slightly spicy flavor from the cilantro-lime mixture.
Serving suggestions:
Serve as an appetizer or light lunch.
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Region: Peruvian