Red Snapper Ceviche

Name: Red Snapper Ceviche
Yield: makes 8 tacos
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

January 26, 2012

This is a very basic and traditional ceviche from coastal Peru. There is an ongoing argument in South America about who first invented ceviche, with both the Peruvians and Ecuadorans vying for credit. The Pacific Ocean fisheries that run along the western coasts of these two countries are the most productive in the world. They are the meeting place of some of the greatest deep-sea currents that bring the Arctic waters, full of life, to the surface for feeding the large schools of migratory fish. This recipe is a great way to enjoy the bounty of the sea while still preserving the integrity of the flavors. Try serving these tacos in smaller crispy shells. Guacamole, avocado slices, or diced boiled potatoes are traditional garnishes used to subdue the spicy effect of the chiles.

Recipe notes

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