This is a beautiful fish starter to any summer or tropical Shabbat. Coming across a ceviche recipe made with scallops, I take the interesting parts of the recipe and transform it into this kosher version using snapper. It is beautiful, simple and refreshing. Mango smoothie, guacamole and chips, and a ceviche starter....

I want hot sand, expansive ocean before me, and no one around (as is the case the 1st week of May in Mexico). I want a Kellerman who-dun-it....

Ingredients:

• 1/2 pound snapper (flounder or sole), salt and pepper
• 1/3 cup fresh lime juice
• 1 tablespoon light olive oil

Add after fish has marinated:

• 2 tablespoons bias cut green onions
• 2 tablespoons chopped cilantro
• 3 tablespoons finely diced, seeded tomato
• 1/2 cup papaya, cut into small cubes
• 1/4 cup finely diced sweet onion
• 2 teaspoons finely diced jalapeno pepper

Steps:

Select white fish fillet with skin removed.

Rinse the fish and remove the bones.

Slice fish into bite sized pieces.

Place fish into a glass or ceramic bowl (avoid metal). Add the olive oil and lime juice. Set aside to marinate for at least 5 hours, covered with plastic in the refrigerator. The lime juice will 'cook' the fish.

When fish is almost done, prep the other ingredients. Peel, remove seeds, slice and dice the papaya.

Prep the remaining ingredients.

Drain the fish and add the remaining ingredients. Toss to coat. Adjust flavor if necessary; more salt and pepper, more lime juice or more jalapeno to taste. I prefer to eat ceviche when a little of the chill has been removed so I remove it from the fridge about 1/2 hour before serving. Serve with a lime wedge. And, that is how you make Kosher Tropical Ceviche!

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