Recipes from Mexico :: Mexican Appetizers and Snacks
The acid in the lemon juice will "cook" the fish. It can be served as a dip with tortilla chips or spooned into sorbet glasses and served as a first course before a formal dinner.
1 lb. red snapper, diced
3/4 c. lemon juice
3 scallions, finely diced
1 jalapeño pepper, finely diced
2 tomatoes, peeled and chopped
1 Tbsp. minced cilantro
4 Tbsp. olive oil
2 Tbsp. dry white wine
1 avocado, peeled and chopped
Place fish in a glass dish with lemon juice. Cover and refrigerate overnight. Turn once or twice.
Three to four hours before serving, add scallions, jalapeño, tomatoes, cilantro, olive oil and wine to the marinating fish. Chill well.
Just before serving, fold in avocado.
