Duel of Snapper – snapper ceviche and snapper Veracruz
Snapper ceviche
400g snapper large dice
8 tablespoons freshly squeezed lime juice (from 3 medium limes)
2 medium tomatoes, quartered and seeds removed
1/4 medium red onion, small dice
2 to 3 medium jalapenos, seeds removed, small dice
finely chopped cilantro

INSTRUCTIONS:

1. Place fish in a mixing bowl, and toss with 2 tablespoons of the lime juice until it is well coated. Cover and refrigerate for 2 1/2 to 3 hours (the fish should be opaque in color and firm to the touch).
2. About 30 minutes before the fish is ready, combine remaining 6 tablespoons lime juice with orange juice, tomatoes, onion, chiles, and cilantro in a nonreactive mixing bowl; set aside to marinate.
3. When the fish is ready, add tomato-onion mixture and toss to combine. To serve, season with salt and freshly ground black pepper and transfer ceviche to chilled serving dishes.

Veracruz sauce
Onion 10g
Garlic 2g
Roast bell 40g
White wine 5g
Green olive 7g
Caper 3g
Peeled tomato 40g
Diced tomato 40g
Fish stock 100ml
Cilantro 5g
Butter 25g
Lemon juice 4ml
Salt 1g
Pepper 1g
Preparing the Snapper veracruz
Lightly season the snapper and toss in seasoned flour. Heat medium sauté pan. Add garlic and onions and sauté until tender. Add in bell peppers. Deglaze with white wine and add fish stock. Add tomatoes and simmer until thickened. Add the olives and the capers. Remove from heat and add the lemon jiuice, the cilantro andbutter. Season to taste with salt and pepper.
Gently cook the snapper until just done. Add the Veracruz sauce to the snapper while still in the pan and let simmer for 1-2 minutes. Remove from heat and plate. Garnish with cilantro leaves.