CEVICHE (SHRIMP AND GROUPER) WITH SERRANO CHILES, MANGO, SMOKED TOMATOES, CRISPY PLANTAIN CHIPS

Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips image

Provided by Bobby Flay

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 21

1 pound fresh grouper or pink snapper, skinned and cut in half lengthwise, then cut into small dice
12 large cooked shrimp, shelled, deveined and halved
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup finely chopped fresh cilantro, plus leaves for garnish
1 or 2 serrano chiles, finely diced depending on how spicy you like
1 small ripe mango, peeled, halved, pitted and finely diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for serving
1/4 cup Pickled Red Onions, recipe follows, for garnish
Lime zest, for garnish
Crisp plantain chips, for garnish
1 pint grape tomatoes
1 tablespoon canola oil
Kosher salt and freshly ground black pepper, for seasoning
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds
Kosher salt
1 small red onion, halved and thinly sliced

Steps:

Place the grouper and shrimp in a large bowl. Toss with the lime and orange juice and let stand for 30 minutes. Strain the grouper and shrimp and place in a separate bowl.
Add the Cold-Smoked Grape Tomatoes, cilantro, onions, chiles, mango, salt and pepper and toss gently to combine. Drizzle with the olive oil and toss.
Place the ceviche on a serving platter or on individual plates. Drizzle with a bit more olive oil. Garnish with Pickled Red Onions, lime zest and plantain chips.
Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. When the temperature of the smoker reaches 100 degrees F, toss the tomatoes with the canola oil and sprinkle with salt and pepper. Place the tomatoes on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending on how smoky you want them.
Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.