Sopito With Red Snapper Ceviche Food
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)/
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.
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- Combine garlic, lemon juice, red pepper flakes, sugar, and 5 Tbsp. lime juice in a medium bowl. Add fish, season with salt, and toss gently to combine. Let sit, tossing occasionally to make sure all the slices of fish are getting equal love, until fish has firmed up slightly, 10–15 minutes. Add onion, tomatoes, and oil and toss to coat; let sit 5 minutes. Add avocado and cilantro and gently toss to combine. Taste and adjust seasoning with more salt and/or lime juice if desired.
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