Quarantined Cooking Classes Streamed From Bruno's Via Facebook Live
April 22, 2020
A special thanks to our community partners at the News-Press for the honor of being mentioned....Follow link below to read the article published by Ne...
Bruno’s of Brooklyn Mentioned in the News-Press.....
August 22, 2018
UPDATE FROM OUR BRUNO’S OF BROOKLYN FAMILY TO YOURS Effective Monday May 4, 2020.
April 30, 2020
Fresh and Easy Costa Rican Red Snapper Ceviche....fuggetaboutit!!!
July 24, 2017
COSTA RICAN RED SNAPPER CEVICHE
INGREDIENTS: 1 pound Red Snapper Filet Diced 3/4 cup Fresh Lime Juice 1/2 cup Diced Mango 1 tablespoon Minced Cilantro 1/2 cup Diced Red Onion 1 cup Diced Green Bell Pepper 1/2 cup Diced Red Bell Pepper 1 tablespoon Olive Oil Pinch of Salt Pinch of Black Pepper Microgreens to taste
INSTRUCTIONS: -In a large bowl mix red snapper with fresh lime juice, red onions, passion fruit and salt and pepper. Mix well. -Shortly after mix the rest of the ingredients and let it sit overnight....if you can stand it ;)
Background Info on Costa Rican Red Snapper (Pargo Rojo)
Description: The back and upper sides are scarlet to brick red, and the lower sides and belly are lighter. Small red snapper, up to 10 inches, have a dark spot on the upper sides just below the soft dorsal fin. Adult red snapper are easily distinguished from other red-colored snappers.
Where found: Snapper can be found Nearshore and offshore, typically congregated around rocky bottom structure and reefs.
Feeding Habits: Snapper commonly eat small fish, squid, crustaceans and chunked baits.. They are verocious feeders and are caught with a wide variety of baits.
Peak Season: Caught there year round, July through December offer the strongest Snapper bites. There are multiple species of Snapper there