Best Ceviche Of Red Snapper Recipes

Red Snapper Skewered Grilled

Provided by Bobby Flay

Time 4h5m

Number Of Ingredients 13

1 cup fresh orange juice
1 cup fresh lime juice
1 cup fresh lemon juice
1 cup canola oil
2 red onions, quartered and each quarter cut in half
1 orange peeled and sectioned
1 lemon peeled and sectioned
1 lime peeled and sectioned
2 tablespoons chopped chives
1/4 cup cilantro
2 pounds red snapper, cut into 1-inch cubes
16 long wooden skewers, soaked in water for 2 hours
2 mangoes, cut into 1-inch cubes

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)/

Sopito with Red Snapper Ceviche image

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 16

8 ounce skinless red snapper fillet, cubed
1/2 cup fresh lime juice
1 small tomato, peeled, seeded, and diced
2 tablespoons diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon extra-virgin olive oil
1/2 serrano chile, seeds removed, cut into 1/8-inch dice
Salt and freshly ground black pepper
1 pound masa harina
2 1/2 cups water
1 teaspoon salt
Corn oil for frying
6 radishes, halved, plus julienned radish for garnish
1/4 cup micro cilantro
Salt
Extra-virgin olive oil

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.

Ceviche of Red Snapper image

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.

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.

Yield makes 8 tacos

Number Of Ingredients 12

2 pounds boneless, skinless red snapper fillets, cut into 1/4-inch dice
1 tablespoon habanero hot sauce
1/4 cup fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons olive oil (preferably Spanish)
1 tablespoon fine sea salt
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh cilantro leaves
1/2 red onion, very thinly sliced
1 habanero chile, seeded and minced
8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
Garnish: Guacamole, avocado slices, sliced boiled potatoes, corn nuts, popcorn

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.