Red Snapper Seviche

Ingredients

• 1  to 2 chile peppers red minced seeded
• 0.3 cup cilantro leaves fresh chopped
• 1 cup juice of lime fresh
• 8 servings garnish: lime wedges 
• 3 tablespoons olive oil extra-virgin
• 0.5 cup orange juice fresh
• 0.5 teaspoon pepper freshly ground
• 4  plum tomatoes diced seeded
• 8 servings radicchio thinly 
• 1 small bell pepper diced red
• 3 tablespoons onion red minced
• 1.5 pounds snapper fillets red
• 0.5 teaspoon sea salt fine-grained
• 3 tablespoons sacremento tomato juice 

Equipment

• bowl

Directions

1. Cut red snapper into 1 1/2-inch strips.
2. Place in nonaluminum bowl.
3. Add lime juice and orange juice; toss gently. Cover and refrigerate 2 to 3 hours or until fish is completely opaque.
4. Drain and discard liquid.
5. Combine red snapper with plum tomatoes through ground pepper; toss gently. Cover and chill 1 hour.
6. Serve in radicchio-lined compotes.
7. Garnish each serving with lemon wedges.