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Easy Snapper Ceviche

This Easy Snapper Ceviche is a bright, citrusy appetizer that’s ideal for summer. The fish is marinated in lime juice and tossed with pineapple, jalapeños and shallots and some spices for an easy, bright summer ceviche.
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Ingredients

For the fish:

  • 3/4 lb Fresh Snapper
  • 3 Limes 2 for marinading and one for topping 
  • Sea salt
  • Pepper
  • 1 cup Fresh pineapple cubed
  • 1/2 Jalapeño or another spicy pepper of choice thinly sliced
  • 2 tbsp Shallot diced
  • Handful of cilantro 
  • 1 tbsp Olive oil
  • Tajin for topping 
  • 1 Avocado cubes

For the homemade chips:

  • 6 Tortillas cut into triangles
  • Fry oil of choice
  • 1 tsp Sea salt
  • 1 tsp Pepper
  • 1 tsp Paprika
  • 1/2 tsp Chili powder

Instructions 

The ceviche:

  • Cut snapper into cubes (about bite sized pieces) and add to a bowl with lime juice and zest, salt and pepper. Gently stir and combine. Transfer to the fridge while you prepare the rest of the ceviche.  
  • Meanwhile slice pineapple, avocado, jalapeño, and shallot and add to a bowl. After about 15 min, add fish and top with more lime juice and olive oil. Top with cilantro, and season with tajin, salt and pepper. 

The homemade chips:

  • Cut tortillas into 6 triangle wedges. Meanwhile heat oil in a deep pan. There should be about 1/4 inch of oil.
  • Take a tiny piece of tortilla and add to your oil to really know when your oil is hot (unless you have a thermometer, which should read around 350). When the test tortilla is sizzling, your oil is ready and you can start putting in your triangles.
  • Fry for about 3 min or until they start to brown on both sides. Transfer to a plate that is lined with a paper towel.
  • Immediately add on your seasonings while the oil is still wet so that they stick. Enjoy!