Recipe courtesy of Alejandro Ayala

Sopito with Red Snapper Ceviche

  • Level: Intermediate
  • Total: 3 hr 25 min
  • Prep: 1 hr
  • Inactive: 2 hr 20 min
  • Cook: 5 min
  • Yield: 8 servings
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Ingredients

Ceviche:

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

Sopitos:

1 pound masa harina

2 1/2 cups water

1 teaspoon salt

Corn oil for frying

Serve:

6 radishes, halved, plus julienned radish for garnish

1/4 cup micro cilantro

Salt

Extra-virgin olive oil

Directions

  1. To make the ceviche:
  2. 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.
  3. To make the sopitos:
  4. 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.
  5. To serve:
  6. Fill the sopitos with the ceviche mixture. Garnish the top of each sopito with julienne radish and micro cilantro. Garnish the plate with radish halves seasoned with salt and olive oil.
  7. 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.
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