Red Snapper Skewered Grilled"Ceviche" Recipe

1 cup fresh orange juice

1 cup fresh lime juice

1 cup fresh lemon juice

1 cup canola oil

2 red onions -- quartered and each

-- quarter cut in half 1 orange peeled and sectioned

1 lemon peeled and sectioned

1 lime peeled and sectioned

2 tablespoons chopped chives

1/4 cup cilantro

2 pounds red snapper -- cut into 1-inch

-- cubes 16 long wooden skewers -- soaked in water for

-- 2 hours 2 mangoes -- cut into 1-inch

-- cubes

In a large bowl, combine the juices, oil, onions, citrus fruits, chives and cilantro. Add the snapper, cover and refrigerate for 2 hours or overnight. Using two skewers thread pieces of snapper, alternating with onion, citrus sections and mangoes. Preheat grill. Grill on each side for 1 minute. (to obtain grill marks and slightly heat through)