Snapper Avocado Ceviche

October 22, 2021 Emily Wann Comments

Serves 4

Ingredients:

• 1 pound snapper filet, cut into ¼ inch pieces (grouper, rockfish or shrimp work well too)
• 1 red bell pepper, finely diced
• 1 jalapeno, finely diced (de-seeded if you don’t want heat)
• ½ small red onion, julienned
• 1 -2 garlic cloves, minced
• ¾ cup fresh squeezed lime juice (from about 6 limes)
• ¼ cup fresh squeezed lemon juice (from 1-2 lemons)
• 1 large ripe avocado, cut into ¼ inch cubes
• 4 radishes, sliced thin
• 2 tablespoons freshly chopped cilantro (leaves and stems)
• Pinch of ground cumin
• Kosher salt, to taste
• For the tostones:
• 2 medium sized green (unripe) plantains
• Neutral oil such as avocado, canola, vegetable, for frying
• Kosher salt, to taste

Directions:

In a medium bowl combine the snapper, red bell pepper, jalapeno, red onion, garlic, cumin and two generous pinches of salt. Stir to mix.

Pour the lime and lemon juices over the mixture and stir to coat. Do your best to ensure the fish is completely coated in the juices. Cover and refrigerate for 30 minutes.

To make the tostones: Using a paring knife, trim both ends of the plantains then cut a straight line just through the peel from end to end. Discard the peel (compost!). Cut into 1 inch thick rounds.

To a large sauté pan over medium heat, add enough oil to just cover the bottom. Once the oil is shimmery and hot add the plantains. Fry until golden brown, approximately 2 minutes per side. Transfer to a cutting board and leave the pan on the heat.

Using a flat bottomed cup wrapped in foil or plastic, gently press down on each round until it splits and flattens to about ½ inch thick.

Add the plantains back to the hot pan in batches, cooking for approximately 2 minutes per side, until golden brown. Season with salt once they’re out of the pan.

To finish: stir the diced avocado, radishes and cilantro into the ceviche. Taste and adjust seasoning as needed. Spoon the ceviche on top of the tostones.