"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes Recipe

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This recipe for Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, by , is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles Heyne

Category:
Category:

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)

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

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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