ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Snapper Ceviche

Photo: Buff Strickland Photography 2015

Active time 15 mins
Total time 2 hrs, 30 mins
Yield

Serves 8

Ingredients

  • 2 pounds very fresh snapper fillets, bloodlines removed, cut into 1/2-in. cubes
  • 2 tablespoons kosher salt
  • 3/4 cup fresh lime juice (from 8 to 10 limes)
  • 2 teaspoons crushed red pepper
  • 3/4 cup chopped pecans, toasted
  • 1/2 cup thinly, vertically sliced shallots
  • 1 cup fresh chervil sprigs, divided
  • Tortilla chips

How to Make It

  1. Stir together snapper and salt in a bowl; let stand 10 minutes. Stir in lime juice and red pepper; cover and chill 2 hours. Stir in pecans, shallots, and 1/2 cup of the chervil; let stand 5 minutes. Using a slotted spoon, transfer to a serving bowl; reserve 2 tablespoons of the liquid. Drizzle ceviche with reserved liquid, and top with remaining 1/2 cup chervil. Serve with tortilla chips.