Red Snapper Ceviche Recipe

Prepare fish

Rinse and pat dry the red snapper. Trim any remaining connective tissue and slice into 1/4-inch dice (bite-size). Place the diced fish in a non-reactive glass or ceramic bowl.

Marinate

Pour the lime and orange juice over the diced snapper ensuring the fish is mostly submerged. Add kosher salt and sugar; gently stir to combine. Cover and refrigerate for 20–30 minutes, stirring gently once at the 15-minute mark. The fish should turn opaque and firm — that indicates it is 'cooked' by the citrus.

Add aromatics and finish

After the fish is opaque and firm, drain off about half of the marinade (leave enough to keep the ceviche moist). Add the finely diced red onion, minced jalapeño, diced cucumber, chopped cilantro and freshly ground black pepper. Gently fold in the avocado last to avoid mashing. Taste and adjust seasoning with up to another 1/4 tsp salt or additional lime juice, if needed. Keep chilled until plating.

Roast ingredients

Preheat a dry cast-iron skillet or broiler. Roast the tomatoes, serrano (or Fresno) chile, garlic clove (in skin) and the small piece of white onion, turning occasionally, until charred and softened — about 8–12 minutes. Allow to cool slightly then remove garlic from skin.

Blend salsa

Place the roasted tomatoes, chile, peeled roasted garlic, roasted onion, 1 tablespoon lime juice, 1 tsp vegetable oil and 1/2 tsp kosher salt in a blender or food processor. Pulse until you reach a slightly chunky but saucy texture. Taste and adjust salt or lime as needed. Transfer to a bowl and chill briefly if desired.

Prepare tostadas

If using store-bought crisp tostadas, lightly brush each with a little olive oil and warm in a 350°F (175°C) oven for 4–6 minutes to enhance crispness. For homemade tortillas, fry or bake until golden and crisp. Let cool on a wire rack.

Assemble

Spoon 2–3 tablespoons of salsa rojo onto each blue corn tostada, spreading lightly. Top with a generous portion (about 1/4 to 1/3 cup) of the chilled red snapper ceviche, making sure some marinade and avocado come along. Garnish with micro cilantro or cilantro leaves and finish with a small squeeze of lime wedge over each tostada.

Serve

Arrange tostadas on a platter and serve immediately so the tostadas remain crisp. Pass extra salsa rojo and lime wedges at the table.