Skip to main content
Epicurious
Bon Appétit

Red Snapper Ceviche with Crushed CornNuts

By Alison Roman
Image may contain Dish Food Meal Plant Salad and Platter
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
Read More
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Salmon With Sizzled Nut Salsa
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Steak With Cherry Tomato Chutney
A steak dinner that’s more about the sauce than the meat.
Gingery Pork Stuffed Tomatoes
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Harissa Scampi
Harissa adds a layer of nuance to this twist on Italian American favorite, shrimp scampi, offering added body and warmth from spices such as caraway and cumin.
Green Chutney Chicken
Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.