Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound fresh grouper or pink snapper, skinned and cut in half lengthwise, then cut into small dice 12 large cooked shrimp, shelled, deveined and halved 1/2 cup fresh lime juice 1/2 cup fresh orange juice 1/4 cup finely chopped fresh cilantro, plus leaves for garnish 1 dozed diced Cherry Tomatoes 4 green onions, green and pale green part only, thinly sliced 1 or 2 serrano chiles, finely diced depending on how spicy you like 1 small ripe mango, peeled, halved, pitted and finely diced Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil, plus more for serving Lime zest, for garnish 1/4 cup Pickled Red Onions See Recipe under XXXXX)
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Directions: |
Directions:Place the grouper and shrimp in a large bowl. Toss with the lime and orange juice and let stand for 45 minutes to 1 hour. Strain the grouper and shrimp and place in a separate bowl.
Add the Tomatoes, cilantro, onions, chiles, mango, salt and pepper and toss gently to combine. Drizzle with the olive oil and toss again.
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
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: This is a good variation of classic Ceviche.
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