Name: Red snapper Sashimi with roasted red pepper habanero aioli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4-6
Ingredients: Red snapper (4oz per person); 2 roasted red bell peppers; 4 cloves garlic; ¾ cup rice wine vinegar; ½ cup water; ½ cup sugar; 1 bay leaf; 1 cinnamon stick; 1 shallot; ½ cup pitted Kalamata olive; ½ deseeded habanero pepper; ½ bunch cilantro; 2 cups mayonnaise; Salt and pepper; 4 limes, juiced; 1 teaspoon cumin powder; 1 red onion (for garnish); Sliced chives (for garnish)

Red snapper Sashimi with roasted red pepper habanero aioli

Rated 4.5 stars by 4 users

Servings

4-6

Prep Time

15 minutes

Cook Time

10 minutes

Image of Red snapper Sashimi with roasted red pepper habanero aioli

Ingredients

Red snapper (4oz per person)
2 roasted red bell peppers
4 cloves garlic
¾ cup rice wine vinegar
½ cup water
½ cup sugar
1 bay leaf
1 cinnamon stick
1 shallot
½ cup pitted Kalamata olive
½ deseeded habanero pepper
½ bunch cilantro
2 cups mayonnaise
Salt and pepper
4 limes, juiced
1 teaspoon cumin powder
1 red onion (for garnish)
Sliced chives (for garnish)

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Directions

Roasted red pepper habanero aioli

Combine peppers, shallot, garlic, olive, vinegar, cumin powder, and cilantro in a blender. Blend till smooth
Add 2 cups mayonnaise to a large mixing bowl, puree, lime juice, and salt and pepper to taste. Combine thoroughly.

Pickled red onion

Slice red onion finely (1/16 of an inch) and add to mason jar
Add ½ cup rice wine vinegar, ½ cup water, ½ cup sugar, 1 bay leaf, and 1 cinnamon stick into sauce pot and bring to bowl
Pour boiling liquid into mason jars over onion, let cool then store in fridge (up to one month)

To plate

Slice snapper thinly, in one fluent slice (do not saw fish)
Smear one soup spoon of sauce on plate
Top with sliced snapper
Garnish with pickled red onion and chives