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shrimp, peeled, de-veined & cut into 1/8 inch rings
red snapper skinned & cut into inch squares
halibut, flounder or sole cut the same
FRESH lime juice
small amount of FRESH orange juice. just for flavor, the acid content is lower so will not cook as fast.
lemon zest
chopped FRESH cilantro, basil, Italian parsley (flat leaf)
THINLY sliced garlic cloves
THINLY sliced shallots
extra virgin olive oil
S&P
maybe a pinch of white sugar
in bowl, add fish, lime juice, garlic, shallots. cover, refrigerate for at least 12 hours, until shrimp is done (pink)
DRAIN! if left in acid the cooking process wont stop resulting in a very tough product
add the rest except sugar, mix well, let sit a few minutes
taste & season again if needed. only use sugar if the orange did not add the sweetness your looking for.
finished product should have a bright start with a mild sweet & tangy chew along with your herb finish.
I created this as a sous chef a few years back in a Caribbean restaurant. in was on the menu for about a month
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