Red Snapper Ceviche with Radishes and Orange
By Andrew JanjigianPublished on May 15, 2018
Time
35 minutes, plus 30 minutes resting
Yield
Serves 4 to 6 as a main dish or 6 to 8 as an appetizer
Ingredients
Before You Begin
It is imperative that you use the freshest fish possible in this recipe. Do not use frozen fish. Sea bass, halibut, or grouper can be substituted for the snapper, if desired. Ají amarillo chile paste can be found in the Latin section of grocery stores; if you can't find it, you can substitute one stemmed and seeded habanero chile. Serving the popcorn and corn nuts separately allows diners to customize their ceviche to suit their taste. This recipe contains raw or undercooked seafood, which comes with inherent risks. To learn more about food safety, check out this guide.
Instructions
- Using sharp knife, cut fish lengthwise into ½-inch-wide strips. Slice each strip crosswise ⅛ inch thick. Set aside ⅓ cup (2½ ounces) fish pieces. Toss remaining fish with 1 teaspoon salt and refrigerate for at least 10 minutes or up to 30 minutes.
- Meanwhile, process reserved fish pieces, 2½ teaspoons salt, lime juice, 2 tablespoons oil, chile paste, and garlic in blender until smooth, 30 to 60 seconds. Strain mixture through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible. Discard solids. (Sauce can be refrigerated for up to 24 hours. It will separate slightly; whisk to recombine before proceeding with recipe.)
- Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Cut orange segments into ¼-inch pieces. Add oranges, salted fish, and radishes to bowl with sauce and toss to combine. Refrigerate for 30 to 40 minutes (for more-opaque fish, refrigerate for 45 minutes to 1 hour).
- Add cilantro to ceviche and toss to combine. Portion ceviche into individual bowls and drizzle with remaining 1 tablespoon oil. Serve, passing corn nuts and popcorn separately.
Time
35 minutes, plus 30 minutes restingYield
Serves 4 to 6 as a main dish or 6 to 8 as an appetizerIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To create a flavorful yet balanced “cooking” liquid for our red snapper ceviche, we made what's known as a leche de tigre by blending lime juice, ají amarillo chile paste, garlic, extra-virgin olive oil, and a small amount of fish. Once strained, the liquid was an intensely flavorful and silky-textured emulsion. We then soaked thinly sliced and briefly salted fish (red snapper, sea bass, halibut, and grouper were all good options) in the leche for 30 to 40 minutes until it was just opaque and slightly firm. To complete the dish, we added sweet oranges; crisp, peppery radishes; and chopped cilantro. We served the ceviche with corn nuts and popcorn, which provided salty crunch.
Before You Begin
It is imperative that you use the freshest fish possible in this recipe. Do not use frozen fish. Sea bass, halibut, or grouper can be substituted for the snapper, if desired. Ají amarillo chile paste can be found in the Latin section of grocery stores; if you can't find it, you can substitute one stemmed and seeded habanero chile. Serving the popcorn and corn nuts separately allows diners to customize their ceviche to suit their taste. This recipe contains raw or undercooked seafood, which comes with inherent risks. To learn more about food safety, check out this guide.
Instructions
- Using sharp knife, cut fish lengthwise into ½-inch-wide strips. Slice each strip crosswise ⅛ inch thick. Set aside ⅓ cup (2½ ounces) fish pieces. Toss remaining fish with 1 teaspoon salt and refrigerate for at least 10 minutes or up to 30 minutes.
- Meanwhile, process reserved fish pieces, 2½ teaspoons salt, lime juice, 2 tablespoons oil, chile paste, and garlic in blender until smooth, 30 to 60 seconds. Strain mixture through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible. Discard solids. (Sauce can be refrigerated for up to 24 hours. It will separate slightly; whisk to recombine before proceeding with recipe.)
- Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Cut orange segments into ¼-inch pieces. Add oranges, salted fish, and radishes to bowl with sauce and toss to combine. Refrigerate for 30 to 40 minutes (for more-opaque fish, refrigerate for 45 minutes to 1 hour).
- Add cilantro to ceviche and toss to combine. Portion ceviche into individual bowls and drizzle with remaining 1 tablespoon oil. Serve, passing corn nuts and popcorn separately.
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