Best 2 Ceviche Shrimp And Grouper With Serrano Chiles Mango Smoked Tomatoes Crispy Plantain Chips Recipes

Embark on a culinary journey to the vibrant shores of Latin America with this delectable Ceviche Shrimp and Grouper recipe. This dish embodies the essence of freshness, combining the tender sweetness of shrimp and grouper with a medley of zesty flavors. Tangy serrano chiles, sweet mango, and smoky tomatoes harmonize perfectly, creating a symphony of flavors that dance on your palate. Crispy plantain chips add a delightful textural contrast, completing this tantalizing ceviche experience.

Alongside the main ceviche recipe, you'll also discover a treasure trove of complementary recipes that elevate your dining experience. Learn how to prepare a refreshing Mango-Habanero Salsa, adding a vibrant kick to your ceviche. Elevate your palate with a smoky and rich Smoked Tomato Salsa, a perfect accompaniment to the delicate seafood. And for a crispy and satisfying crunch, create your own Crispy Plantain Chips, the perfect vessel for scooping up every morsel of ceviche.

This comprehensive guide to Ceviche Shrimp and Grouper with Serrano Chiles, Mango, Smoked Tomatoes, and Crispy Plantain Chips offers a culinary adventure that will transport your taste buds to paradise. Get ready to impress your friends and family with this exquisite dish that showcases the vibrant flavors of Latin American cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

CEVICHE (SHRIMP AND GROUPER) WITH SERRANO CHILES, MANGO, SMOKED TOMATOES, CRISPY PLANTAIN CHIPS

Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips image

Provided by Bobby Flay

Categories appetizer

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 21

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 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
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for serving
1/4 cup Pickled Red Onions, recipe follows, for garnish
Lime zest, for garnish
Crisp plantain chips, for garnish
1 pint grape tomatoes
1 tablespoon canola oil
Kosher salt and freshly ground black pepper, for seasoning
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds
Kosher salt
1 small red onion, halved and thinly sliced

Steps:

Place the grouper and shrimp in a large bowl. Toss with the lime and orange juice and let stand for 30 minutes. Strain the grouper and shrimp and place in a separate bowl.
Add the Cold-Smoked Grape Tomatoes, cilantro, onions, chiles, mango, salt and pepper and toss gently to combine. Drizzle with the olive oil and toss.
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 and plantain chips.
Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. When the temperature of the smoker reaches 100 degrees F, toss the tomatoes with the canola oil and sprinkle with salt and pepper. Place the tomatoes on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending on how smoky you want them.
Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.

SHRIMP AND MANGO CEVICHE

Shrimp and Mango Ceviche image

Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp "cooks" in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.

Provided by Food Network Kitchen

Categories appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 cup fresh lime juice (8 to 9 limes)
Juice of 1 orange
1 pound jumbo shrimp, peeled, deveined and cut into 1/4-inch dice
1 jalapeño
1/4 cup fresh cilantro, chopped
1/4 cup green olives, chopped
1 mango, diced
1 tomato, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 small red onion, diced
2 cloves garlic, grated
1/3 cup olive oil
1 avocado, diced
Kosher salt and freshly ground black pepper

Steps:

Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.

Tips:

For the freshest ceviche, use high-quality, sushi-grade fish and shrimp.
If you can't find serrano chiles, you can substitute another type of hot pepper, such as jalapeño or habanero. Just be sure to adjust the amount to taste.
To make the smoked tomatoes, you can use a smoker or a grill. If you're using a grill, place the tomatoes on a foil-lined baking sheet and smoke them over indirect heat for about 30 minutes.
To make the crispy plantain chips, slice the plantains thinly and fry them in hot oil until golden brown. Drain the chips on paper towels and season with salt.
To serve the ceviche, place the fish and shrimp in a bowl and top with the tomatoes, mango, onion, cilantro, and lime juice. Serve with the crispy plantain chips and enjoy!

Conclusion:

This ceviche recipe is a delicious and refreshing dish that's perfect for a summer party or gathering. The combination of fresh fish and shrimp, tangy citrus, and smoky tomatoes is sure to please everyone at the table. And the crispy plantain chips are the perfect accompaniment to the ceviche. So next time you're looking for a light and flavorful meal, give this ceviche recipe a try.