3 pounds fresh skinless snapper fillet 2 lemons, juiced 2 limes, juiced 1 red pepper, finely diced 1 green pepper, finely diced 1 yellow pepper, finely diced 1 red onion, finely diced 2 jalapenos, seeded and finely diced 1/2 cup whole cilantro leaves 1/2 cup whole parsley leaves 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Creme Fraiche, for garnishing Cut fish into small cubes. Spread the fish evenly in a large, non-reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will "cook" the fish throughout. Add the rest of the ingredients and season with salt, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.