Shrimp And Snapper Ceviche With Tomatillos Recipes

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DAVID BURTKA'S RED SNAPPER + SHRIMP CEVICHE IS HEALTHY, CLEAN + REFRESHING



David Burtka's Red Snapper + Shrimp Ceviche Is Healthy, Clean + Refreshing image

Actor and chef David Burtka shows how seasoned lime juice and timing are the tips needed to make this easy ceviche from his cookbook "Life Is A Party."

Provided by David Burtka

Number Of Ingredients 23

1 medium red onion
thinly sliced (about 1 ¼ cups)
1 cup fresh lime juice
from 6 to 8 limes
1 jalapeño
seeded (if you want less heat) and minced
1 clove garlic
grated
Kosher salt
1 pound skinless red snapper fillets
cut into ⅓-inch dice
1 cup chopped fresh cilantro
plus whole leaves for garnish
1 pound medium raw shrimp (16-20 count)
peeled and deveined
1 English cucumber
skin peeled into stripes
seeded and finely diced (about 2 cups)
4 small Roma (plum) tomatoes
seeded and finely chopped (about 2 cups)
2 tablespoons extra-virgin olive oil
Homemade Tortilla Chips
for serving

Steps:

  • In a large bowl, stir together the red onion, lime juice, jalapeño, garlic, and 1 teaspoon salt
  • Add the snapper and cilantro and stir gently to combine
  • Cover and refrigerate until the fish is opaque and just "cooked" through, at least 4 hours but no more than 6 hours (in ceviche, the citric acid in the lime juice breaks down, or denatures, the fish in a way similar to cooking with heat)
  • Meanwhile, bring a small saucepan of lightly salted water to a boil
  • Line a small baking sheet with parchment paper
  • Stir the shrimp into the boiling water, turn off the heat, cover, and let stand for 2 minutes
  • Drain the shrimp, then place them in a single layer on the prepared baking sheet and freeze until the shrimp are cool to the touch, about 10 minutes (this stops them from overcooking)
  • Cut the cooled shrimp into ⅓-inch pieces and transfer to a small bowl; cover and refrigerate until ready to serve
  • When ready to serve, gently stir the shrimp, cucumber, tomatoes, and olive oil into the snapper mixture
  • Taste and season with additional salt
  • Transfer to a large serving bowl and garnish with cilantro leaves
  • Serve immediately with tortilla chips

CEVICHE WITH TROPICAL FRUIT AND HABANERO



Ceviche with Tropical Fruit and Habanero image

Be sure to serve this ceviche immediately after mixing in the fruit: fresh mango and pineapple have enzymes that will break down the fish and make it mushy if left for too long.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1 1/2 cups fresh lime juice (from 10 limes)
1/2 cup fresh orange juice (from 1 orange)
1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/2-inch dice
1 medium ripe mango, peeled, pitted, flesh cut into 1/2-inch pieces
1/4 small pineapple, peeled, cored, flesh cut into 1/2-inch pieces
1 cup grape or cherry tomatoes, quartered
1 small habanero chile or other hot chile, seeded and minced
1/4 small red onion, finely diced
1/4 cup roughly chopped fresh cilantro
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Tortilla chips, for serving

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.

Nutrition Facts : Calories 311 g, Fat 9 g, Fiber 3 g, Protein 31 g, SaturatedFat 2 g

JAVI'S REALLY REAL MEXICAN CEVICHE



Javi's Really Real Mexican Ceviche image

This recipe is one of my family's favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don't forget the hot sauce.

Provided by JAVI19

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h15m

Yield 12

Number Of Ingredients 13

4 pounds shrimp
1 pound scallops
6 large limes, juiced
1 large lemon, juiced
1 small white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 jalapeno pepper, chopped
1 serrano pepper, chopped
1 bunch cilantro
1 tablespoon olive oil
1 tablespoon kosher salt
ground black pepper to taste

Steps:

  • In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 10.6 g, Cholesterol 253.3 mg, Fat 3 g, Fiber 2.5 g, Protein 35.1 g, SaturatedFat 0.5 g, Sodium 858.6 mg, Sugar 1.9 g

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