Red Snapper Ceviche by Alex Ureña

RecipeAlex UreñaComment

Makes 6 portions.

4 cups carrot juice 
3 cups orange juice 
2 ounces sliced ginger, peeled
2 habanero peppers
1 stalk lemongrass, chopped 

Combine everything in a pot, and allow to boil for 5 to 8 minutes. Puree in a blender, strain and allow to cool. 

1.5 pounds red snapper filet, without skin, thinly sliced 
1.5 cups lime juice 
¼ cup olive oil 
1 cup red onion, thinly sliced 
1 cup scallion, thinly sliced 
1 cup carrot, julienned and blanched
1/2 bunch cilantro, chopped 
2 grapefruits, segmented 

Mix together the oil and lime juice. Add the snapper. Add the vegetables, fruit and carrot sauce. Plate the mixture in deep bowl or martini glass.

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