Snapper Mango Ceviche Recipes

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RED SNAPPER & MANGO CEVICHE RECIPE - (4.3/5)



Red Snapper & Mango Ceviche Recipe - (4.3/5) image

Provided by amnichols

Number Of Ingredients 12

16 ounces red snapper filets, skinned, sliced thinly into 2-inch pieces
1/2 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 medium jalapeños, seeded and minced
1 large red bell pepper, finely chopped
2 large mangos, finely chopped
1 medium red onion, finely chopped
1 teaspoon minced garlic
1 1/2 teaspoons Kosher salt
coarsely ground black pepper to taste
2 tablespoons extra-virgin olive oil
1/2 cup fresh cilantro, chopped

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.

CEVICHE OF RED SNAPPER



Ceviche of Red Snapper image

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

1/2 lb snapper fillet
2 Tbsp fresh lime juice
1 Tbsp extra-virgin olive oil
1 tsp minced jalapeño, seeded
1 clove garlic, minced
1/2 tsp salt
1/8 tsp freshly ground pepper
2 plum (Roma) tomatoes
1/2 small red onion
1 green onion
4 tsp chopped fresh cilantro or flat-leaf parsley

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.

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

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