Red Snapper Skewered Grilled Ceviche

• 1 cup fresh orange juice
• 1 cup fresh lime juice
• 1 cup fresh lemon juice
• 1 cup canola oil
• 2 red onions, quartered and each quarter cut in half
• 1 orange peeled and sectioned
• 1 lemon peeled and sectioned
• 1 lime peeled and sectioned
• 2 tablespoons chopped chives
• 1/4 cup cilantro
• 2 pounds red snapper, cut into 1-inch cubes
• 16 long wooden skewers, soaked in water for 2 hours
• 2 mangoes, cut into 1-inch cubes

1. In a large bowl, combine the juices, oil, onions, citrus fruits, chives and cilantro.
2. Add the snapper, cover and refrigerate for 2 hours or overnight.
3. Using two skewers thread pieces of snapper, alternating with onion, citrus sections and mangoes.
4. Preheat grill.
5. Grill on each side for 1 minute.
6. (to obtain grill marks and slightly heat through)

orange juice, lime juice, lemon juice, canola oil, red onions, orange, lemon, lime, chives, cilantro, red snapper, long wooden skewers, mangoes

Taken from www.foodnetwork.com/recipes/bobby-flay/red-snapper-skewered-grilled-ceviche-recipe.html (may not work)