Red Snapper Ceviche with Bowery Baby Romaine

Prep: 20 minutes | Cook: 10 minutes Serves 4-6

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.

  • 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, 4.0 oz, for serving
  • Corn chips, for serving
Recipe Preparation
  1. Prepare a grill for medium heat, and oil the grate.
  2. In a large bowl, toss the squash with 2 tablespoons oil and season with salt and pepper.
  3. Grill the squash until tender, 7 to 10 minutes. Let the squash slightly cool and then cut into cubes and cool completely.
  4. 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.
  5. Transfer in a serving bowl and garnish with basil tips and chili rings. Serve with Bowery Baby Romaine and corn chips.