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Party Bloody Mary Fish Ceviche

Prep Time:

30 mins

Cook Time:

20 mins

Servings:

8-10

Flavors Used:

Ceviche is known for its vibrant flavors and fresh ingredients. I have made many variations in the past, but in this recipe we are adding a Dan-kick to the traditional ceviche, but adding Dan-O’s Outlaw Blackened Bloody Mary. The Dan-O’s Outlaw Blackened Bloody Mary brings out the slightly sweet, firm texture of red snapper and complements the citrusy marinade of the ceviche

Ingredients

2 tbsp Dan-O’s Outlaw Blackened Bloody Mary
1 pound fresh red snapper
1/2 cup Clamato juice
4 limes, juiced
1 orange, juiced
1 lemon, juiced
1 small jicama, peeled and diced
1 ripe mango, peeled and diced
1 small jalapeño, diced (seeds removed for less heat)
1 red Fresno pepper, diced (seeds removed)
½ red onion, finely chopped
1 orange bell pepper, diced
1/4 bunch fresh cilantro, chopped (stems and leaves). Stems must be fine chopped.
2 cloves garlic, minced

Preparation Instructions

1. Start by filleting the red snapper into thin strips. Remove any bones and cut into small cubes. Place the cubed fish in a large mixing bowl.
2. Pour the juices of the limes, oranges, and lemon over the fish. Make sure to remove any seeds. The acidity from the citrus will "cook" the fish. Stir gently to combine.
3. Sprinkle generously the Dan-O’s Outlaw Blackened Bloody Mary over the fish and mix well. This will infuse the fish with flavor as it marinates.
4. Add all the chopped vegetables, Clamato juice, and fruits to the fish mixture. Add the minced garlic and chopped cilantro (both stems and leaves) to the bowl. Stir everything together gently to avoid breaking up the fish. Cover the bowl and let it marinate in the refrigerator for about 20 minutes. This allows the flavors to meld and the fish to finish "cooking" in the citrus juice.
5. After marination, it’s time to Yum Yum Get Ya Sum!^® Serve chilled in a bowl, garnished with additional cilantro, and add a sprinkle of the Dan-O’s Outlaw Blackened Bloody Mary on top.