- 8 ounce skinless red snapper fillet, cubed
- 1/2 cup fresh lime juice
- 1 small tomato, peeled, seeded, and diced
- 2 tablespoons diced red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon extra-virgin olive oil
- 1/2 serrano chile, seeds removed, cut into 1/8-inch dice
- Salt and freshly ground black pepper
- 6 radishes, halved, plus julienned radish for garnish
- 1/4 cup micro cilantro
- Extra-virgin olive oil
To make the ceviche:
Combine the snapper and lime juice in a bowl and macerate in the refrigerator for 2 hours. Drain the juice and put the snapper in a bowl. Add the tomato, onion, cilantro, olive oil, chile, and season with salt and pepper.
To make the sopitos:
Combine the masa harina, water, and salt in a bowl and mix well to form a dough. Let rest for at least 20 minutes. Form the dough into small, shallow flat-bottomed cups, each one about 4 inches in diameter and 1/2-inch tall. Heat about 3 inches of corn oil in a saucepan and fry the sopito disks until golden. Keep warm.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.