Snapper Ceviche with Jicama, Lime and Toasted Pumpkin Seeds
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Snapper Ceviche with Jicama, Lime and Toasted Pumpkin Seeds
Chef Brandon McGlamery of Luma on Park – Orlando, FL
Adapted by
August 2009
Yield: 4 Servings


2 cups kosher salt
1 cup fine sugar
Zest and juice of 3 oranges
Zest and juice of 3 limes
1 snapper fillet, preferably Genuine American Red

Avocado Puree:
2 ripe avocados
1 tablespoon kosher salt
¼ teaspoon vitamin C powder (optional)
3 tablespoons water

Assemble and Serve:
½ cup brunoise jicama
½ julienne radish
½ cup brunoise mango
1 teaspoon chili oil
½ cup extra virgin olive oil
¼ cup fresh lime juice
Thai basil flowers
½ cup toasted pumpkin seeds


For the Snapper:
Combine the salt, sugar, zest, and juice to make a wet “sand” and cover the snapper on all sides. Refrigerate for 20 minutes, remove and rinse off “sand.” Put the fish on paper towels to dry; refrigerate until ready to slice.

For the Avocado Puree:
Put the avocados, salt, vitamin c powder, and water in a Pacojet Beaker. Spin 2 to 3 minutes until smooth. Refrigerate until ready to use.

To Assemble and Serve:
Combine the snapper, jicama, radish, mango, chili oil, extra virgin olive oil, and lime juice in a bowl.  Mix well with a fork and season to taste. Put a dollop of avocado puree in 4 bowls.  Pile the salad on top of the avocado puree. Distribute leftover juices from the ceviche bowl and garnish each dish with Thai Basil Flowers and toasted pumpkin seeds.