Ceviche of Snapper

Directions

1. Clean fish of scales and innards and place in cool refrigerated area.
2. Cut shallots and olives to brunoise size and place together in a mixing bowl.
3. With a bread knife slice italian break once down the middle lengthwise then in 1/4 " slices until you have 6 flat small pieces of bread.
4. Using one clove of garlic, mince finely. Sprinkle minced garlic over bread and brush with extra virgin olive oil.
5. Bake break slices until just golden, do not over crisp, it should be just before it run crunchy.
6. Remove skind from tangerine and using a knife careful remove the pulp from the pith (biter white part). Use only half of the tangerine during this step.
7. Combine tangerine pulp with cut shallot and calamata olives in bowl. Drizzle with juice from remaining tangerine and one squeeze from half of the lemon.
8. Remove fish from refrigerator and cut also to bruniose size. Put this in its own bowl and with the rest of lemon and tangerine juice bathe fish completely, drain remaining liquid, and put aside to be plated.
9. On a small, unmarked, circular white plate, place down toasted bread. Above the bread place a small handful of olive shallot and tangerine mixture and pat down slightly tight with the bottom of a spoon. Also in very small portion place a half tablespoon of the red snapper above the mixture. To add height and a bit of color to bring out the olives, add pinch of micro greens to the top. Serve! delicious.