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Epicurious

Red Snapper Ceviche with Crushed CornNuts

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Michael Graydon + Nikole Herriott

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

Recipe information

  • Yield

    4 servings

Ingredients

1 small garlic clove, finely grated
¼ cup fresh lemon juice
½ teaspoon crushed red pepper flakes
¼ teaspoon sugar
5 tablespoons fresh lime juice, plus more for serving
12 ounces highest-quality skinless red snapper fillet, cut into ½-inch pieces
Kosher salt
¼ small red onion, thinly sliced
1 cup Sun Gold and/or cherry tomatoes, thinly sliced crosswise into rounds
1 tablespoon grapeseed or vegetable oil
1 avocado, chopped
½ cup coarsely chopped cilantro
¼ cup coarsely crushed CornNuts
Hot sauce (such as Cholula)
Tortilla chips (for serving)

Preparation

  1. Step 1

    Combine garlic, lemon juice, red pepper flakes, sugar, and 5 Tbsp. lime juice in a medium bowl. Add fish, season with salt, and toss gently to combine. Let sit, tossing occasionally to make sure all the slices of fish are getting equal love, until fish has firmed up slightly, 10–15 minutes. Add onion, tomatoes, and oil and toss to coat; let sit 5 minutes. Add avocado and cilantro and gently toss to combine. Taste and adjust seasoning with more salt and/or lime juice if desired.

    Step 2

    Spoon ceviche into a large shallow bowl or divide into individual bowls and top with CornNuts. Drizzle with hot sauce and more lime juice. Serve with chips.

Nutrition Per Serving

Calories (kcal) 260
Fat (g) 13
Saturated Fat (g) 2
Cholesterol (mg) 40
Carbohydrates (g) 13
Dietary Fiber (g) 5
Total Sugars (g) 3
Protein (g) 24
Sodium (mg) 85
TagsCevicheLatin AmericanSnapperFishSeafoodQuickEasyOne-Pot MealsStarterDairy FreeGluten FreeNut FreeHealthyishDinnerBon Appétit
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