Best Sopito With Red Snapper Ceviche 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)/

Red Hook Ceviche image

Provided by Sunny Anderson

Categories appetizer

Time 2h17m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, muscle removed and finely chopped in 1/4-inch dice
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1 tablespoon sugar
1 1/2 teaspoons salt
1 jalapeno, seeded and sliced
1/2 bunch cilantro, leaves chopped
1/2 small red onion, thinly sliced

Steps:

Bring a saucepan of salted water to a boil over medium heat. Add shrimp and cook until they just turn pink, about 1 1/2 minutes, then transfer to an ice bath. When cool enough to handle, chop roughly and put in a large plastic bag with scallops. In a small bowl, whisk lime juice, lemon juice, sugar and salt together until the salt is dissolved. Stir in jalapenos, cilantro, and red onion to combine, then add the mixture to the bag with the scallops and shrimp. Put the bag in the refrigerator to marinate for at least 2 hours before serving.

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.