Sopito with red snapper ceviche

  • Preparation Time60 mins
  • Cooking Time5 mins
  • Serves8
  • DifficultyMedium

For the ceviche

250g skinless red snapper fillet, cubed
120ml fresh lime juice
1 small tomato, peeled, seeded and finely chopped
2 tbsp red onion, finely chopped
2 tbsp coriander, coarsely chopped
1 tbsp extra-virgin olive oil
1/2 serrano chilli, seeds removed, finely chopped
Salt and freshly ground black pepper

For the sopitos

500g masa harina (Mexican tortilla flour)
600ml water
1 tsp salt
Corn oil for frying

For the assembling

6 radishes, halved, plus julienned radish for garnish
2 tbsp chopped fresh coriander
Salt
Extra-virgin olive oil
To make the ceviche:
1) Combine the red snapper and lime juice in a bowl and macerate in the refrigerator for 2 hours.

2) Drain the juice and put the red snapper in a bowl. Add the tomato, onion, coriander, olive oil, chilli and season with salt and pepper.

To make the sopitos:
1) Combine the masa harina, water and salt in a bowl and mix well to form a dough. Set aside to rest for at least 20 minutes.

2) Form the dough into small, shallow flat-bottomed cups, each one about 10cm in diameter and 12mm tall.

3) Heat about 8cm of corn oil in a deep fryer and fry the sopito disks until golden. Keep warm.

To assemble:
1) Fill the sopitos with the ceviche mixture. Garnish the top of each sopito with julienne radish and coriander. Garnish the plate with radish halves seasoned with salt and olive oil.

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