Red Snapper Skewered Grilled Ceviche Recipes

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.

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.

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.

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.