Makes 6 portions.
4 cups carrot juice
3 cups orange juice
2 ounces sliced ginger, peeled
2 habanero peppers
1 stalk lemongrass, chopped
Combine everything in a pot, and allow to boil for 5 to 8 minutes. Puree in a blender, strain and allow to cool.
1.5 pounds red snapper filet, without skin, thinly sliced
1.5 cups lime juice
¼ cup olive oil
1 cup red onion, thinly sliced
1 cup scallion, thinly sliced
1 cup carrot, julienned and blanched
1/2 bunch cilantro, chopped
2 grapefruits, segmented
Mix together the oil and lime juice. Add the snapper. Add the vegetables, fruit and carrot sauce. Plate the mixture in deep bowl or martini glass.
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