MEXICAN MANGO AND WHITE FISH CEVICHE
Fresh and delicious, this Mexican ceviche will add punch to your next party. An easy no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.
Provided by gem
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
- Mix in mangoes and green onions, cover, and chill for 10 minutes more.
- Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 9.8 g, Cholesterol 45.4 mg, Fat 5.8 g, Fiber 2 g, Protein 15.4 g, SaturatedFat 0.9 g, Sodium 56.5 mg, Sugar 6.1 g
SNAPPER CEVICHE WITH MANGO AND GREEN CHILLI
Australian Gourmet Traveller recipe for snapper ceviche with mango and green chilli.
Provided by Emma Knowles
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine snapper in a bowl with lime juice and refrigerate until fish turns opaque (10-15 minutes).
- Meanwhile, combine mango, onion and chilli in a bowl, season to taste and set aside.
- Arrange snapper on serving plates and season to taste with sea salt flakes. Drizzle with coconut cream and scatter with mango mixture and coriander cress, then serve.
Nutrition Facts : ServingSize Serves 4
SOPITO WITH RED SNAPPER CEVICHE
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.
RED SNAPPER & MANGO CEVICHE RECIPE - (4.3/5)
Provided by amnichols
Number Of Ingredients 12
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.
CEVICHE OF RED SNAPPER
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
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.
More about "snapper mango ceviche food"
RED SNAPPER AND SHRIMP CEVICHE WITH AVOCADO - BON …
From bonappetit.com
RED SNAPPER CEVICHE RECIPE | BON APPéTIT
From bonappetit.com
MANGO CEVICHE - LATIN RECIPES - LAYLITA'S RECIPES
From laylita.com
4.8/5 (70)Category Appetizer, SnackCuisine Ecuadorian Inspired, Latin, South AmericanTotal Time 55 mins
- Sprinkle the red onion slices with salt and soak in cold water for about 10 minutes, rinse and drain.
- Place the diced mangos, the red onions, a little bit of chopped cilantro, and a pinch of salt in large bowl. Add the juice from 2-3 limes, mix and let rest while you make the habanero orange juice.
- In a blender, combine the rest of the lime juice, 1 cup of orange juice, the reserved mango chunks, the habaneros/red chilies, salt + optional oil. Blend until you a smooth juice or sauce.
EASY FISH AND MANGO CEVICHE - MOMMY'S HOME COOKING
From mommyshomecooking.com
4/5 (22)Total Time 20 minsCategory Main CourseCalories 213 per serving
30 SNAPPER RECIPES (+ EASY FISH DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
WHAT IS CEVICHE? - THE SPRUCE EATS
From thespruceeats.com
MANGROVE SNAPPER RECIPE - CILANTRO PARSLEY
From cilantroparsley.com
MEXICAN CEVICHE DE PESCADO (FISH CEVICHE) - MUYDELISH.COM
From muydelish.com
RED SNAPPER AND MANGO CEVICHE RECIPE - SPRY LIVING
From spryliving.com
THE BEST CEVICHE RECIPE! | FEASTING AT HOME
From feastingathome.com
RESTAURANT AND BAR — SNAPPERS WATERFRONT CAFE
From snapperswaterfrontcafe.com
RED SNAPPER CEVICHE RECIPE - ALLEN SUSSER - FOOD & WINE
From foodandwine.com
CEVICHE RECIPES - FOOD & WINE
From foodandwine.com
FOOD - TACOTIME
From tacotime.com
CLASSIC CEVICHE RECIPE - FOOD & WINE
From foodandwine.com
ITALIAN MENU - MAGGIANO'S LITTLE ITALY
From maggianos.com
CEVICHE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love