Red Snapper Ceviche Recipes

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.

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.

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.

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)/

Steps:

• Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.
• Cover and refrigerate until the fish becomes opaque, about 1 hour.
• Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper
• Serve immediately, cold, on a bed of shredded iceberg lettuce.
• NOTE: Ask for sushi-grade fish at your market.
• Weight Watchers 5 points.