RECIPE-Snapper Ceviche


Snapper Ceviche / Watermelon / Candied Serrano Pepper / Hearts of Palm

Plantain Chips

For the Ceviche


Serves 4


4oz                                                       Diced Snapper or Other White Fish

1 teaspoon                                            Grapefruit Juice

1 teaspoon                                            Lime Juice

1 teaspoon                                            Orange Juice

¼ teaspoon                                           Fresh Chopped Cilantro

¼ teaspoon                                           Chives

½ teaspoon                                           Diced Yellow Bell Peppers

To Taste                                               Salt

To Taste                                               Pepper

2 Tablespoons                                      Small Diced Watermelon

1 Tablespoon                                        Shaved Hearts Of Palm




  • In a large bowl mix all of the above ingredients together.  Season with salt and pepper to Taste.


    For the Candied Serrano Peppers

    4 each                                                   Serrano Peppers

    ½ cup                                                   Sugar

    ½ cup                                                   Water





  • Wash the Serrano Peppers under cold water. Slice them in half and remove all seeds and white membranes.
  • Using a sharp knife cut the Serrano peppers into very thin strips.
  • Place the Sliced Peppers into a shallow Saucepot and cover with cold water just until Submerged.  Bring the Pot to a boil.
  • Strain the peppers and rinse under cold water until completely cooled.
  • Repeat steps 4and 5 Once more.
  • Combine the sugar and water in a small saucepot and bring to a simmer until all the sugar has been dissolved creating simple Syrup. Let chill to room temperature.
  • Add the twice-blanched Serrano peppers to the simple syrup and bring to a simmer for 1 minute. Let Cool to room Temperature.
  • Drain the peppers from the simple syrup and evenly spread them out onto a parchment lined Sheet pan. Bake at 200 Degrees for 2 hours or until crispy.






    For the Plantain Chips


    2 each                                             Green Plantains

    1 each                                             Zested Lime

    To Taste                                         Salt

    2 Cups                                           Canola Oil




  • Heat the oil to 300 degrees using a fryer or a large saucepot.
  • Remove all of the green flesh off of the plantains using a peeler. Place the peeled plantains in water to keep them from turning brown until ready to slice.
  • Using a sharp Knife or Mandolin slice the Plantains into Long thin strips and move them to a paper towel drying them off.
  • Working in batches fry them in the oil for about 4 minutes moving them around in the oil so they are cooked evenly.
  • Place them onto Paper towels and season immediately with salt and lime zest.