<h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>6 (5 oz) yellowtail snapper fillets, skin off</li>
                                            <li>3 mangoes, sliced</li>
                                            <li>2 tbsp minced ginger</li>
                                            <li>1/4 cup Thai basil, shredded</li>
                                            <li>1/4 cup cilantro, shredded</li>
                                            <li>1 red onion, sliced thin</li>
                                            <li>4 tbsp green onion, sliced thin</li>
                                            <li> Juice and zest of 2 limes</li>
                                            <li>1 Thai chili, minced</li>
                                            <li>1 red jalapeño, sliced thin, seeds removed</li>
                                            <li>2 oz mirin</li>
                                            <li>2 tbsp sambal oelek</li>
                                            <li>2 oz rice vinegar</li>
                                            <li>4 tbsp canola oil</li>
                                            <li>2 tbsp fish sauce</li>
                                            <li>1/2 cup coconut water</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Cut snapper into large dice. Based on availability, you can substitute a different kind of snapper or scallops.</li>
                                    <li>Place diced snapper in a mixing bowl. Add mangoes, ginger, herbs, onion, and zest, and refrigerate.</li>
                                    <li>In a second bowl, mix chili, jalapeño, and all liquid ingredients. Allow to sit for 20 minutes.</li>
                                    <li>Add marinade to snapper and mango. Lightly toss, and serve.</li>

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