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

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

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

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Ingredients:

Serving

1 lb 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
cold-smoked grape tomatoes , recipe follows
4 green onions, green
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
1 tbsp 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 tbsp canola oil
kosher salt and freshly ground black pepper, for seasoning
1 1/2 cups red wine vinegar
2 tbsp sugar
1 tsp mustard seeds
kosher salt
1 small red onion, halved and thinly sliced

Directions:

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.
Cold-Smoked Grape Tomatoes:
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.
Pickled Red Onions:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	378.22 Kcal (1584 kJ)
Calories from fat	101.01 Kcal
		% Daily Value*
Total Fat	11.22g	17%
Cholesterol	73mg	24%
Sodium	149.99mg	6%
Potassium	939.94mg	20%
Total Carbs	36.25g	12%
Sugars	25.47g	102%
Dietary Fiber	2.56g	10%
Protein	27.96g	56%
Vitamin C	60mg	100%
Iron	1.5mg	9%
Calcium	82.6mg	8%

Amount Per 100 g
Calories	69.88 Kcal (293 kJ)
Calories from fat	18.66 Kcal
		% Daily Value*
Total Fat	2.07g	17%
Cholesterol	13.49mg	24%
Sodium	27.71mg	6%
Potassium	173.66mg	20%
Total Carbs	6.7g	12%
Sugars	4.71g	102%
Dietary Fiber	0.47g	10%
Protein	5.17g	56%
Vitamin C	11.1mg	100%
Iron	0.3mg	9%
Calcium	15.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8

Points
9

PointsPlus

Good Points

low fat,
saturated fat free,
very low sodium,
low cholesterol

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