Red Snapper Ceviche

Name: Red Snapper Ceviche
Ingredients: 2 pounds boneless, skinless red snapper fillets, cut into 1/4-inch dice; 1 tablespoon habanero hot sauce; 1/4 cup fresh lime juice; 1 tablespoon fresh lemon juice; 2 tablespoons olive oil (preferably Spanish); 1 tablespoon fine sea salt; 1 tablespoon chopped fresh tarragon; 1 tablespoon chopped fresh cilantro leaves; 1/2 red onion, very thinly sliced; 1 habanero chile, seeded and minced; 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving; Garnish: Guacamole, avocado slices, sliced boiled potatoes, corn nuts, popcorn

12 ingredients

7 steps

Ingredients

2 pounds boneless, skinless red snapper fillets, cut into 1/4-inch dice
1 tablespoon habanero hot sauce
1/4 cup fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons olive oil (preferably Spanish)
1 tablespoon fine sea salt
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh cilantro leaves
1/2 red onion, very thinly sliced
1 habanero chile, seeded and minced
8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
Garnish: Guacamole, avocado slices, sliced boiled potatoes, corn nuts, popcorn

Directions

1

In a large bowl, combine all the ingredients except the tortillas and garnish and let them marinate for at least 2 hours in the refrigerator.
2

Check for salt and serve immediately.
3

The filling can sit for 1 to 2 hours, refrigerated, before it gets mushy.
4

To serve, divide the filling, salsas, and garnishes equally between the crispy shells and arrange in a taco holder.
5

Or, lean the filled shells in a row, propped upright, on a platter.
6

Eat right away.
7

To build your own, spoon some filling in a crispy shell, top with salsa and garnishes, and eat right away.