Whitney Miller’s Red Snapper Ceviche
It was love at first bite. I fell in love with ceviche after trying it at a restaurant in San Diego, California. It was warm outside and the refreshing, cool, citric fish appetizer was welcoming. Whenever I need to cool off, I whip up this ceviche for an appetizer or light dinner.
Red Snapper Ceviche
1/2 pound skinless red snapper
1/4 cup fresh lime juice
1/4 cup julienned jicama
7 grape tomatoes, sliced lengthwise
1 avocado, cut into 1/2-inch cubes
1 tablespoon finely sliced red onion
1 tablespoon fresh cilantro leaves
1/2 fresh jalapeno, thinly sliced
Fine sea salt
Homemade or store bought Corn Tortilla chips
Slice the red snapper into 1/2-inch cubes. Place the cubed snapper in a shallow container or bowl. Pour the lime juice over the top to almost cover the snapper. Cover and refrigerate for about 30 minutes.
Add the jicama, tomatoes, avocado, red onion, cilantro, and jalapeño to the snapper. Lightly toss to combine.
Season the ceviche with salt to taste. Serve immediately with the chips.
When she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.