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
How to Make It
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.
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