If you’re looking to try something fresh and vibrant, this Pepper Soup with Red Snapper Ceviche is a beautiful fusion of flavors that will transport you to the warm coasts of West Africa. The pepper soup base is savory and spicy, simmered with thyme and vegetable bouillon, while the red snapper ceviche is bright and zesty, mixed with fresh onions, grape tomatoes, and a hint of Maggi seasoning. Once combined, the heat from the soup perfectly complements the citrusy snapper, making each spoonful a burst of bold flavor. Pair it with fried sweet plantains or noodles for a complete and satisfying meal. Give it a try—you’ll love the twist of familiar ingredients in this refreshing dish!
Ingredients for Pepper Soup:
- 4 cups water
- 1 tablespoon crushed red pepper flakes
- 2 tablespoon Knorr vegetable bouillon
- 1 tablespoon fresh thyme (or ½ teaspoon dried thyme)
- 1-2 tablespoon olive oil
Ingredients for Red Snapper Ceviche:
- 2 red snapper fillets, diced into small bite-sized pieces
- ½ small yellow onion, finely chopped
- ½ cup grape tomatoes, halved
- 2 tablespoons fresh thyme leaves
- ½ tablespoon Maggi seasoning
Step-by-Step Instructions:
1. Prepare the Red Snapper Ceviche:
- Dice the red snapper fillets into small pieces and place them in a bowl.
- Add the chopped onion, halved grape tomatoes, thyme, and crushed Maggi seasoning to the bowl.
- Mix well, taste, and adjust seasoning if needed.
- Set the ceviche aside in the fridge to chill while you prepare the pepper soup.
2. Prepare the Pepper Soup:
- In a pot, bring 4 cups of water to a boil.
- Add the crushed red pepper flakes, Knorr vegetable bouillon, olive oil, and thyme.
- Let the mixture simmer for 15 minutes, allowing the flavors to infuse. Adjust seasoning if necessary.
- Once ready, let the pepper soup cool to room temperature.
3. Assemble the Dish:
- In a small bowl, pour about ¼ cup of the pepper soup.
- Spoon a portion of the red snapper ceviche over the soup.
- Garnish with fresh thyme for an extra burst of flavor.
Serving Suggestion:
- This dish is best enjoyed with fried sweet plantains or noodles for a more filling meal. The sweet and savory flavors complement the ceviche and spicy pepper soup perfectly.
Enjoy!
