recipe 
yields
2 appetizer servings
5-6 ounces snapper, diced
½ teaspoon Fresno or jalapeño pepper, finely minced
⅛ cup lime juice
1 tablespoon extra virgin olive oil, divided
½ teaspoon lime zest
¼ cup watermelon, small diced
¼ cup cucumber, small diced
1 scallion, chopped
1 tablespoon mint, leaves torn
Salt and pepper to taste
ingredients
steps
- Mix snapper with chili peppers, half of the lime juice, ½ tablespoon olive oil, and lime zest in small bowl. Refrigerate for at least 20 minutes.
- When ready to serve, mix melon, cucumber, scallion, mint, remaining lime juice, and oil in small bowl. Season to taste with salt and pepper.
- Place snapper in a chilled glass or bowl. Place melon mixture on top and serve chilled.
Date Published: 09.25.12
share
- by Chef Michelle Weaver of The Charleston Grill, Charleston, SC
