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.