Red Snapper Ceviche With Blood Orange, Walnut & Arugula Salad

PRODUCT USED: SAHA CARIBBEAN GREEN SEASONING

Prep Time: 5-6 hours (marinating); Cooking Time: 0 mins

Serves 4 (Appetizer sized servings)

Ingredients:

• 2 Red Snapper fillets (or any whitefish you can find)
• 2 blood oranges (divided for the dish and for juice)
• 4 clementines ((divided for the dish and for juice)
• 2 cups loosely packed baby arugula
• 1 shallot (julienned)
• 2-3 tbsp Saha Caribbean Green Seasoning
• 2 tbsp (30 mL) olive oil
• 1 tbsp walnuts, chopped
• cilantro for garnish
• orange zest

Directions:

1. Mix 2 tbsp of green seasoning with the juice of 1 clementine. Mix well until combined

2. Cut the fish into 1-inch pieces and place into the bowl with the green seasoning and juice.

3. Add in shallots and orange zest, toss the mixture lightly, cover with clingfilm, and refrigerate for 5-6 hours (or overnight).

4. When cured, remove the fish from the liquid and set on paper towel to drain. Mix 1/4 cup of orange juice with 2 tbsp of olive oil, and toss the dressing with arugula.

5. Arrange the orange and clementine on the bottom of a plate, top with arugula, ceviche, and chopped walnuts and enjoy!