Recipes » Fish » Grilled Snapper Ceviche

Ingredients

• Recipe courtesy Bobby Flay
•  
• 1 cup fresh orange juice
• 1 cup fresh lime juice
• 1 cup fresh lemon juice
• 1 cup canola oil
• 2 red onions, quartered and each quarter cut in half
• 1 orange peeled and sectioned
• 1 lemon peeled and sectioned
• 1 lime peeled and sectioned
• 2 tablespoons chopped chives
• 1/4 cup cilantro
• 2 pounds red snapper, cut into 1-inch cubes
• 16 long wooden skewers, soaked in water for 2 hours
• 2 mangoes, cut into 1-inch cubes

Preparation

In a large bowl, combine the juices, oil, onions, citrus fruits, chives and cilantro. Add the snapper, cover and refrigerate for 2 hours or overnight.
Using two skewers thread pieces of snapper, alternating with onion, citrus sections and mangoes.
Preheat grill.
 Grill on each side for 1 minute. (to obtain grill marks and slightly heat through)