CEVICHE (SHRIMP AND GROUPER) WITH SERRANO CHILES, MANGO, SMOKED TOMATOES, CRISPY PLANTAIN CHIPS
Provided by Bobby Flay
Categories appetizer
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 21
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.
THE LATIN QUARTER'S SEAFOOD CEVICHE
Steps:
- Mix together all ingredients except for romaine lettuce leaves, plantain chips, sweet potatoes, jalapenos, lime and lemon wedges and cilantro sprigs, in a bowl and marinate for 24 hours. Spoon ceviche into martini glasses. Place sweet potatoes on a plate. Place martini glass on plate with sweet potatoes. Place 1 slice of jalapeno, lime and lemon wedge on the sweet potatoes and garnish with a sprig of cilantro. Place romaine leaf and plantain chip in the ceviche.
RED SNAPPER SKEWERED GRILLED "CEVICHE"
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)/
SKEETER'S CEVICHE
Ceviche is a wonderful seafood salad marinated in lime juice. This is a recipe that is better the longer it sits. It is best done the day before and allowed to 'cook' in the lime juice overnight.
Provided by Skeeter
Categories Shrimp Appetizers
Time 3h30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 12.6 g, Cholesterol 140 mg, Fat 2.2 g, Fiber 3.1 g, Protein 29.4 g, SaturatedFat 0.3 g, Sodium 350.7 mg, Sugar 2.6 g
SKEETER'S CEVICHE
Ceviche is a wonderful seafood salad marinated in lime juice. This is a recipe that is better the longer it sits. It is best done the day before and allowed to 'cook' in the lime juice overnight.
Provided by Skeeter
Categories Shrimp Appetizers
Time 3h30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 12.6 g, Cholesterol 140 mg, Fat 2.2 g, Fiber 3.1 g, Protein 29.4 g, SaturatedFat 0.3 g, Sodium 350.7 mg, Sugar 2.6 g
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