Sopito With Red Snapper Ceviche Recipes

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BLACKENED SHRIMP STREET TACO WITH RED SNAPPER CEVICHE



Blackened Shrimp Street Taco with Red Snapper Ceviche image

Provided by Rob Burmeister

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 34

12 jumbo shrimp, peeled and deveined
1 tablespoon Blackening Spice, recipe follows
1/4 cup vegetable oil
1 cup shredded red cabbage
6 radishes, sliced
1 bunch cilantro, roughly chopped
1 lime, juiced
Salt
2 cups frozen green peas, thawed
2 limes, juiced
1/2 red onion, diced
1/2 red bell pepper, diced
1/2 bunch cilantro, roughly chopped
1 tablespoon Sriracha
1 teaspoon cumin
Salt and black pepper
8 ounces skinless red snapper fillet, diced
2 tablespoons lime juice
2 tablespoons, chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon minced jalapeno
1 clove garlic, minced
1 tomato, diced
Salt
8 corn tortillas, for serving
3 limes, cut into wedges, for serving
1 teaspoon cayenne
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried thyme

Steps:

  • For the red snapper ceviche: In a bowl, mix together the snapper, lime juice, red onion, cilantro, jalapeno, garlic and tomato. Season with salt. Chill until ready to serve.
  • For the taco mix: Sprinkle the shrimp with the Blackening Spice. Heat the oil in a large skillet over high heat. Add the shrimp and sear for 2 minutes on each side. Let stand.
  • In a bowl, combine the cabbage, radishes, cilantro, lime juice and a pinch of salt. Toss well and set aside.
  • For the "mock"-amole: Puree the peas in a food processor. Add the lime juice, red onions, red peppers, cilantro, Sriracha and cumin; pulse until well mixed. Season with salt and pepper.
  • To assemble: Heat the tortillas in a dry skillet until soft. Stack two tortillas on each serving plate, spread with "mock"-amole and top with shrimp and cabbage slaw. Serve the ceviche on the side. Garnish with lime wedges.
  • Mix all the ingredients together in a bowl until well blended. Store in an airtight container.

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.

SHRIMP AND SNAPPER CEVICHE WITH TOMATILLOS



Shrimp and Snapper Ceviche with Tomatillos image

Transform the ceviche from a classic seafood appetizer into a fun finger food by serving it with tortilla chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 8h30m

Number Of Ingredients 12

3/4 pound skinless red snapper fillet, cut in 3/4-inch cubes
1 cup fresh lime juice (from 8 to 10 limes)
3/4 cup fresh orange juice (from 2 oranges)
3/4 pound medium unpeeled shrimp
1 teaspoon coarse salt, plus more if needed
1/2 teaspoon sugar, plus more if needed
2 tablespoons extra-virgin olive oil
2 navel oranges, peel and pith removed, cut into segments
1 pink grapefruit, peel and pith removed, cut into segments
1 jalapeno chile, thinly sliced
6 ounces tomatillos, husked, rinsed, and cut into thin wedges
1/4 cup roughly chopped fresh cilantro leaves

Steps:

  • Combine snapper, lime juice, and orange juice in a small glass bowl, making sure that fish is fully submerged in the juices. Cover, and refrigerate 8 hours or overnight.
  • Bring a medium pot of water to a boil, and add shrimp. Cover, turn off heat, and let shrimp cook 2 minutes. Transfer to a bowl of ice water, and let sit 5 minutes to cool. Peel, devein, and cut shrimp in half lengthwise.
  • Drain fish well. Transfer to a large glass bowl, and add shrimp. Add salt, sugar, and oil. Fold in orange and grapefruit segments, jalapeno, tomatillos, and cilantro. Season with a pinch more salt or sugar if necessary.

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.

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