Lemon Verbena & Ginger Red Snapper Ceviche
Prep Time
15 mins
Course:
Appetizer, Side Dish
Ingredients
- 1 bottle Lemon Verbena Vinegar
- 2 pieces fresh red snapper( The fish must be very fresh!)
- 1 cucumber sliced
- Fresh Grated Ginger
- Coloured Pepper for Garnish
Instructions
-
Remove any bones from the Red Snapper.(I find a pair of tweezers works well) Gently slice the fish in 1/4 inch slices with a very sharp knife.
-
Place fish in shallow dish in a single layer. Top with lemon verbena vinegar to cover the fish and top with freshly grated ginger. Cover the dish and place in the fridge.
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Place weights on top of the dish to ensure the fish is submerged in the vinegar. A minimum of 3 hours is needed. Use the same day as it is made.
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Place ceviche on top of a cucumber and garnish with a slice of colored pepper and serve as a delicious appetizer.
Recipe Notes
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