Red Snapper Skewered Grilled Ceviche Recipes

CREOLE MARINATED GRILLED RED SNAPPER

Steps:

• Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.

RED SNAPPER SKEWERED GRILLED "CEVICHE"

Steps:

• In a large bowl, combine the juices, oil, onions, citrus fruits, chives and cilantro. Add the snapper, cover and refrigerate for 2 hours or overnight. Using two skewers thread pieces of snapper, alternating with onion, citrus sections and mangoes. Preheat grill. Grill on each side for 1 minute. (to obtain grill marks and slightly heat through)/

RED HOOK CEVICHE

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.

CEVICHE OF RED SNAPPER

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.