Ceviche Shooter

• 3 pounds fresh skinless snapper fillet
• 2 lemons, juiced
• 2 limes, juiced
• 1 red pepper, finely diced
• 1 green pepper, finely diced
• 1 yellow pepper, finely diced
• 1 red onion, finely diced
• 2 jalapenos, seeded and finely diced
• 1/2 cup whole cilantro leaves
• 1/2 cup whole parsley leaves
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• Creme Fraiche, for garnishing

1. Cut fish into small cubes.
2. Spread the fish evenly in a large, non-reactive pan.
3. Mix all of the citrus juice and pour over the fish.
4. Cover and refrigerate for 2 hours.
5. The citrus juice will "cook" the fish throughout.
6. Add the rest of the ingredients and season with salt, pepper and olive oil.
7. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.

fillet, lemons, red pepper, green pepper, yellow pepper, red onion, jalapenos, cilantro, parsley, extravirgin olive oil, salt, creme fraiche

Taken from www.foodnetwork.com/recipes/ceviche-shooter-recipe.html (may not work)