Ceviche With Tropical Fruit And Habanero Recipes

Steps:

• Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
• Divide fish among four plates. In a large bowl, combine avocado, tomatoes, jalapeno, cilantro, and olive oil. Season with salt and pepper. Serve fish topped with avocado salad and lime wedges alongside.

Steps:

• Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.
• Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips.

Steps:

• Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain and refresh in cold water. Cut into 1/2-inch pieces.
• Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid.
• Whisk together the olive oil, orange juice, and cilantro. Pour over fish and add diced mango, grapefruit, orange pieces, and their juices. Season with salt and pepper. Refrigerate until ready to serve.

Steps:

• For leche de tigre:
• Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3-4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
• For ceviche:
• Pour water into a large pot fitted with a steamer basket to a depth of 1"; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
• Meanwhile, add more water to same pot, if needed, to measure 1"; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2-3 minutes. Transfer to a plate; let cool completely.
• Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
• Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.
• Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.