Jeff McInnis Recipes
Hog Snapper Ceviche, Sangria Sorbet, Mango, Citrus
Yield: 10 Servings
Ingredients:
The Fish and Salad:
1 ½ lbs. Hog Snapper cleaned of all bones and skin
1 Mango
25 Red Grapes
1/8 oz Micro Cilantro
10 ea Mint Leaves diced
Salt
Ceviche Jus:
3 Limes
3 Lemons
2 Oranges
14 ea White Grapes
¼ oz Ginger, peeled, minced very fine
Sangria Sorbet:
2 C Water Melon Juice
1 ea Lime juice of
1 ea Orange juice of
½ C Pinot Noir
1 t Salt
1 C Liquid Nitrogen approximately
For the Sorbet:
Heat wine in sauce pan quickly until it boils for just a few seconds to kill the strong alcohol flavor. Then mix with remaining ingredients. Wisk in bowl quickly while adding approximately 1 cup liquid nitrogen. Wisk and adjust with more nitrogen if necessary until sorbet consistency is reached. Or spin in ice cream machine until consistency is reached.
Note: Because the sugar content in this recipe is low, as it's more of a savory dish than sweet, I spin with nitrogen daily just before needed because after sitting in a freezer over an extended period of time the sorbet can over freeze and turn very hard due to low sugar content. I like using nitrogen because it gives me the ability to create savory sorbets and ice creams with out needing the high levels of sugar to retard the freezing. If you decide to use an ice cream machine to spin this sorbet, it will need to be used that same day.
For the Snapper and accompaniments:
Slice snapper very thin with a sharp knife in ribbons. Peel Mango and slice on slicer large round flat slices as thin as possible. Slice the red grapes in small coin like disks.
For the Jus:
Puree until very smooth. Strain through a fine chinoise. Chill in cooler until ready for use. Pour over the snapper and let marinade 4 minutes.
To Plate:
Marinade the snapper in jus for 4 minutes with the grapes. For each portion lay out 5 or 6 pieces of sliced mango in a shingled over lapping manner. Place the snapper, grapes, and mint along the middle of the mango season with salt and roll up like a jelly roll. Place in a chilled serving dish and top with Sangria Sorbet and micro cilantro.