Sopito with Red Snapper Ceviche Recipe | Food Network UK
This mouth-watering recipe is ready in just 1 hour and 5 minutes and the ingredients detailed below can serve up to 8 people.
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Cooking tools:
- Deep fryer
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Slotted spoon
- Plate
Ingredients
- 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
- freshly ground black pepper
- 500g masa harina (Mexican tortilla flour)
- 600ml water
- 1 tsp salt
- Corn oil for frying
- 6 radishes, halved, plus julienned radish for garnish
- 2 tbsp chopped fresh coriander
- Extra-virgin olive oil
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