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Ingredients
- ½ pound of red snapper cheeks bite size.
- ½ tsp chopped oregano
- 1 tsp chopped garlic
- 1 tsp chopped onion
- 1 tsp chopped cilantro
- ½ cup avocado oil
- ½ tsp salt and pepper
- 1 tbsp red chili powder
- 4-6 corn tortillas, fried soft or hard
- Micro greens
- ½ cup of strawberries diced small
- 2 limes juiced
- 1 cup chopped gumbo shrimp
- 1 tsp chopped garlic
- ½ cup red chili powder
- 3 oz water
- pinch salt
- dash sugar
- 1 Tbsp of xanthan gum
- 1 zucchini, diced small
- 2 corn cobs, kernels roasted and removed
- 2 tsp avocado oil
- ½ tsp of onion, chopped
- ½ tsp of jalapenos, chopped
- ½ tsp of Creole seasoning
Directions
- Directions for the Red Snapper
- In a large bowl, mix oregano, garlic, onion, cilantro, avocado oil, salt, pepper, and chili powder until combined.
- Add red snapper cheeks, tossing to coat, then set in fridge to chill for at least one hour.
- Directions for the Strawberry & Gumbo Shrimp Ceviche
- Place all ingredients in a bowl and mix together, then place in fridge to chill for at least one hour.
- Directions for Red Chili Gel
- Add red chili powder, water, salt, and sugar to a blender and blend.
- While mixture spins in blender, add xanthan gum and keep mixing until mixture is jelled.
- Pour mixture into squeeze bottle and set aside.
- Directions for Creole Calabacitas
- Saute zucchini, corn, onion, jalapeno, and creole seasoning together in avocado oil till soft
- Remove from heat and place in mixing bowl
- Add chopped cilantro and toss to combine.
- Final Plating
- Place corn tortillas on a plate spoon and spoon snapper mixture on top
- Evenly spoon small amount of ceviche on top of snapper mixture then drizzle with red chili gel.Serve with a side of Creole calabacitas topped with micro greens