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Red Snapper Coconut Ceviche with Fresh Corn Tortilla Chips

Date Added: Nov 4, 2010 Fusion Appetizers
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Prep Time

30 mins

Cook Time

15 mins

Ready In

45 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Red snapper marinated in a delicious coconut and cilantro broth then served with tortilla chips.


Ingredients

  • 14  Ounce(s) Weight Fresh Red Snapper Filet, sliced into pieces
  • 1
  • 10  Fluid ounce(s) Coconut Milk
  • 2
  • 4  Each Cilantro Sprigs
  • 3
  • ¼  Table Spoon(s) Sugar
  • 4
  • 1  Tea Spoon(s) Red Pepper Flakes
  • 5
  • 2  Each Star Anise
  • 6
  • 1  Each Cinnamon Stick
  • 7
  • 3  Each Green Onions, thinly sliced
  • 8
  • ½  Table Spoon(s) Chives, minced
  • 9
  • ¾  Tea Spoon(s) Sea Salt
  • 10

Directions

    1. In a small saucepan over medium heat, add coconut milk, cilantro, sugar, star anise and cinnamon
    2. Bring to a boil then lower heat and let simmer for 20 minutes
    3. Strain through a fine mesh strainer
    4. Refrigerate broth to cool off
    5. In a bowl, add red snapper
    6. Pour cooled off broth over snapper
    7. Add sea salt, green onions and chives
    8. Mix all ingredients so everything is well combined
    9. Refrigerate for 30 minutes to marinate
    10. Plate up and serve with tortilla chips

    Fresh Corn Tortilla Chips

    Ingredients

  • 8 Each Corn Tortillas
  • To Taste Salt & Pepper
  • Directions

    1. Cut tortillas into 6 equal pieces
    2. Fry in a 350 degree fryer for 2 - 3 minutes until golden brown and crispy
    3. Season with salt and pepper once of out of fryer

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