Ceviche with Tropical Pepper Mash

Ingredients

4-5 oz. Red snapper, skinless, de-boned, cut into 1/2 inch pieces

1 tbsp Salt

1 tbsp Freshly cracked pepper

3 tbsp Orange juice

1-2 tbsp Lime juice

1-2 tbsp Mango, diced

1-2 tbsp Red onion, diced

1-2 tbsp Tomato. diced

1 tbsp Garlic, minced

1 tbsp Cilantro, chopped

Tropical Pepper Mash

1 Scotch Bonnet, de-seeded, minced

2 tbsp Cilantro, roughly chopped

1 tbsp Garlic, roughly chopped

1 tsp Honey

1/2 cup Mango, diced

1/4 cup Red onion, roughly chopped (optional)

1 stalk Celery, roughly chopped (optional)

Salt, to taste

Pepper, to taste

Garnish

Onion, diced

1-2 Cilantro stems

Avocado, diced (optional)

Sweet potato, diced (optional)

Method

1. In a mixing bowl, add some ice, then add red snapper, salt and pepper. Stir well.

2. Add orange and lime juice to cook the snapper, then add mango, red onion, tomato, garlic and cilantro. The fish will turn translucent and more opaque as it continues to cook.

3. Mix scotch bonnet, cilantro, garlic, onion, honey and mango along with salt and pepper in a separate bowl to create a tropical pepper mash. Add two tablespoons to the Ceviche.

4. Serve on it own garnished with onion, cilantro, avocado or sweet potato and enjoy with tortilla chips or corn tortillas.