A staple dish in South America, raw fish “cooks” in an acidic marinade, typically using citrus. Because there’s no oven needed, it’s the perfect dish for a hot summer day. Scoop up the fish with cool, crunchy romaine and corn chips for a light warm weather meal.
Red Snapper Ceviche with Bowery Baby Romaine
Prep: 20 minutes | Cook: 10 minutes Serves 4-6
Made for Bowery By
Jill Donenfeld and Tiana Tenet are on a mission to bring us back to the table by making it easier for busy, urban families to access delicious and nourishing home-cooked meals. Their combined culinary experience has produced countless recipes that are now weeknight staples.
Featured Bowery Ingredients
- 1 large yellow squash, cut into planks lengthwise
- ¼ cup olive oil, divided
- 1 pound wild red snapper, skin removed, chopped
- ¼ cup lemon juice
- 1 avocado, peeled, pitted, chopped
- 1 fresno chili, seeds, stems and ribs removed, minced & sliced into rings, for garnish
- ½ cup Bowery Basil leaves, torn and tips reserved, for garnish
- 2 tablespoons lemon zest
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- Bowery Baby Romaine, 4.5 oz, for serving
- Corn chips, for serving
- Prepare a grill for medium heat, and oil the grate.
- In a large bowl, toss the squash with 2 tablespoons oil and season with salt and pepper.
- Grill the squash until tender, 7 to 10 minutes. Let the squash slightly cool and then cut into cubes and cool completely.
- In a large bowl, mix the red snapper and lemon juice. Season with salt and pepper and then add the remaining 2 tablespoons oil, avocado, minced chili, basil, zest and cumin. Let rest, at least one hour.
- Transfer in a serving bowl and garnish with basil tips and chili rings. Serve with Bowery Baby Romaine and corn chips.