pound boneless, skinless red snapper fillets, cut into 1/4-inch dice
1⁄2 cup fresh lime juice
1⁄4 cup fresh orange juice
1⁄4 cup fresh lemon juice
1⁄4 cup coconut cream
1 jalapeño, seeded and finely minced
3 tablespoons finely minced shallots
1⁄2 cup finely diced red bell peppers
1⁄2 cup finely diced yellow bell peppers
1 garlic clove, grated
1⁄2 teaspoon grated ginger
Pinch of ground cumin
Pinch of cayenne pepper
Salt, to taste
2 tablespoon finely chopped cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon coconut oil
Instructions
In a large bowl, toss the diced fish with the lime juice, orange juice, lemon juice, coconut cream, jalapeño, shallots, red and yellow bell peppers, garlic, ginger, cumin, cayenne pepper and season with salt.
Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro, extra- virgin olive oil and coconut oil and serve.
