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Snapper Ceviche &
Five Layer Greek Dip
Summer is really here and it’s way too hot to cook!!! I’ve
got two easy appetizer recipes that will help you keep your cool.
I was lucky enough to score some fresh caught red snapper from
Luke Schlumbrecht. After eating some sashimi style, I made ceviche with the rest.
The layered Greek dip is simple to make and the flavors all
blend together well.
Simple plain wafers are best with the ceviche or eat right out
of the bowl. Pita chips are really best with the Greek dip.
Ceviche Ingredients:
1
1
1
¼
1
¼
pound fresh red snapper filet, small/medium dice
cup red onion, small dice
bunch shallots, green tops only, small dice
cup green bell pepper, small dice
cup Creole tomato, small dice
cup cilantro, small dice
Juice of 2 limes
Salt and pepper, to taste
Combine all ingredients in a metal bowl, stirring well. Marinate in refrigerator for 3 hours minimum. Stir about every hour.
Adjust with salt and pepper. This is great in an avocado or as a
stuffing in a ripe Creole tomato.
Greek Dip Ingredients:
1
½
½
½
½
½
cup plain hummus
cup Kalamata olives, minced
cup tomato, small dice
cup onion, small dice (optional)
cup cucumber, peeled, seeded; small dice
cup crumbled Feta cheese
Cavender’s Greek seasoning
Fresh dill, chopped
July 2016 www.marshandbayou.com
First, spread the hummus on the bottom of a plate. Layer the
rest of the ingredients on top of the hummus in any order.
Sprinkle with a little Cavender’s Greek seasoning and fresh dill.
Refrigerate covered with saran wrap. Will keep for several days.
Eat today, diet tomorrow!
You can reach me at [email protected] for comments or
questions.