Red Snapper Mango Ceviche Recipe 435

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:

• 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:

• Cut the flounder into 1 1/2-inch squares. Place in a glass, ceramic or stainless bowl, mix with the juice of 3 of the limes, cover and refrigerate overnight, mixing once, to marinate.
• Shortly before serving, remove the fish from the lime juice with a slotted spoon, draining well, and place the pieces in a shallow serving bowl. The fish should be white and opaque. Discard the liquid.
• Mix the fish with the juice of the remaining lime, the jalapeno pepper, scallion and coriander. Gently fold in the mango and avocado. Season with salt and pepper and serve immediately, or cover and refrigerate again and serve within 30 minutes.

Steps:

• Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.
• Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips.

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:

• 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.