RED SNAPPER CEVICHE
This is a very basic and traditional ceviche from coastal Peru. There is an ongoing argument in South America about who first invented ceviche, with both the Peruvians and Ecuadorans vying for credit. The Pacific Ocean fisheries that run along the western coasts of these two countries are the most productive in the world. They are the meeting place of some of the greatest deep-sea currents that bring the Arctic waters, full of life, to the surface for feeding the large schools of migratory fish. This recipe is a great way to enjoy the bounty of the sea while still preserving the integrity of the flavors. Try serving these tacos in smaller crispy shells. Guacamole, avocado slices, or diced boiled potatoes are traditional garnishes used to subdue the spicy effect of the chiles.
Yield makes 8 tacos
Number Of Ingredients 12
Steps:
- In a large bowl, combine all the ingredients except the tortillas and garnish and let them marinate for at least 2 hours in the refrigerator. Check for salt and serve immediately. The filling can sit for 1 to 2 hours, refrigerated, before it gets mushy.
- To serve, divide the filling, salsas, and garnishes equally between the crispy shells and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some filling in a crispy shell, top with salsa and garnishes, and eat right away.
SOPITO WITH RED SNAPPER CEVICHE
Steps:
- To make the ceviche:
- Combine the snapper and lime juice in a bowl and macerate in the refrigerator for 2 hours. Drain the juice and put the snapper in a bowl. Add the tomato, onion, cilantro, olive oil, chile, and season with salt and pepper.
- To make the sopitos:
- Combine the masa harina, water, and salt in a bowl and mix well to form a dough. Let rest for at least 20 minutes. Form the dough into small, shallow flat-bottomed cups, each one about 4 inches in diameter and 1/2-inch tall. Heat about 3 inches of corn oil in a saucepan and fry the sopito disks until golden. Keep warm.
- To serve:
- Fill the sopitos with the ceviche mixture. Garnish the top of each sopito with julienne radish and micro cilantro. Garnish the plate with radish halves seasoned with salt and olive oil.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RED SNAPPER SKEWERED GRILLED "CEVICHE"
Steps:
- 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)/
CEVICHE OF RED SNAPPER
Categories Appetizer Marinate Cocktail Party Dinner Lunch Snapper Spring Summer Shower Healthy Engagement Party Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 appetizer servings
Number Of Ingredients 11
Steps:
- Cut the snapper into small dice or strips.
- Combine the lime juice, olive oil, jalapeño, garlic, salt, and pepper in a bowl and whisk to blend well. Add the snapper and toss to coat evenly. Cover and refrigerate for at least 8 hours or up to overnight.
- As close as possible to the time you wish to serve the ceviche, prepare the other vegetables. Peel and seed the tomatoes and cut into neat dice or julienne. Cut the red onion into very thin slices and separate the slices into rings. Cut the green onion, white and green parts, very thinly on the bias.
- Fold the cilantro into the ceviche and mound it on a chilled platter or individual plates. Scatter the tomato, red onion, and green onion on top of the ceviche.
RED SNAPPER & MANGO CEVICHE RECIPE - (4.3/5)
Provided by amnichols
Number Of Ingredients 12
Steps:
- Combine snapper, lemon, and lime juice. Cover and refrigerate 1 hour. Add remaining ingredients. Toss lightly. Serve within 1 hour. Note: If you're worried about using raw fish, microwave it 1 minute before soaking in citrus juice.
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