Chef Tom is joined by Chef Eric of Kamado Joe to kick off a new series of videos featuring the Kamado Joe lineup of ceramic grills.
Cold Smoked Snapper Ceviche
- 2 lb red snapper fillet, skin off
- 3 oranges, halved
- 3 limes, halved
- 3 lemons, halved
- 1 tsp sugar
- 1/2 cup tomato, diced
- 1/4 cup red onion, minced
- 1/4 cup jalapeno, minced
- 1/4 cup cilantro, chopped
- jicama, sliced thin for serving
- watermelon radish for garnish (optional)
- sliced avocado for garnish (optional)
- kosher salt, as needed
Place 5-7 large chunks of hot lump charcoal in the bottom of the Kamado Joe Classic II. Spread a handful of wood chips over the hot coals. Place the deflector plates in place to create a heat barrier. Install the grill grates in the highest position. Place the snapper on a bed of ice, in a shallow container (foil pan, casserole dish, etc.). Place the dish on the cooking grates. Open the bottom and top airflow controls all the way. Allow the fish to cold smoke for about 5 minutes. Remove from the grill. Take the fish off the ice and place in the refrigerator.
Remove the deflector plates and build a large hot fire in the grill. Put the grates back on the grill, this time in the lower position. When the coals are hot, place half of your citrus on the grates. Do not close the lid. Allow the cut side of the citrus to char. Remove from the grill and juice all of the citruses.
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Slice the fish into thin ribbons or small cubes. Place the fish in a shallow flat container. Cover with the citrus juice. Return to the refrigerator and let sit for 3 hours.
Remove the fish from the citrus juice. Place in a large mixing bowl. Add the sugar, tomato, peppers, cilantro and whatever else you like. Toss to incorporate. Taste and adjust seasoning with salt and/or sugar, as needed.