Filed Under: ceviche, Fish

Red Snapper Ceviche with Blood Orange and Arugula Salad

A light but flavourful dish that is a perfect main, appetizer or even lunch!

December 6th, 2016

  • 2 Red Snapper fillets (or any whitefish you can find)
  • 2 blood oranges (divided for the dish and for juice)
  • 4 clementines (divided for the dish and for juice)
  • 2 cups loosely packed baby arugula
  • 1 shallot (julienned)
  • 2-3 tbsp. Saha Caribbean Green Seasoning
  • 2 tbsp. olive oil
  • 1 tbsp. walnuts, chopped cilantro for garnish
  • orange zest
  1. Mix 2 tbsp. of Saha Caribbean Green Seasoning with the juice of 1 clementine. Mix well until combined.

  2. Cut the fish into 1-inch pieces and place into the bowl with the green seasoning and juice.

  3. Add in shallots and orange zest, toss the mixture lightly, cover with cling film, and refrigerate for 5-6 hours (or overnight).

  4. When cured, remove the fish from the liquid and set on paper towel to drain. Mix 1/4 cup of orange juice with 2 tbsp. of olive oil, and toss the dressing with arugula.

  5. Arrange the orange and clementine on the bottom of a plate, top with arugula, ceviche and chopped walnuts.


Red Snapper Ceviche with Blood Orange and Arugula Salad

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