Red Snapper Ceviche

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

This recipe is from one of the Guest Chefs that feature in Mexico The Cookbook: Hugo Ortega. He started his culinary career as a dishwasher at Backstreet Café, and eventually progressed up to being the executive chef and owner! And he didn’t stop there, he went on to open a restaurant of his own called ‘Hugo’s’.

Ingredients:

• 175g red snapper fillets, cut into 1cm cubes
• 1 tbsp white onion, finely diced
• Juice of 6 limes
• 1 tomato, seeded and finely chopped
• ½ jalapeno chilli, membrane and seeds removed, finely chopped
• 2 tbsp coriander, chopped, plus 4 sprigs to garnish, divided
• 1 tbsp pitted green olives, sliced
• 1½ tsp olive oil
• ½ tsp salt
• ½ avocado, peeled, pitted, and diced, plus 8 slices to garnish
• Totopos, to serve

Recipe:

1. Combine the snapper, onion, and lime juice in a large glass or ceramic bowl and gently stir to combine.
   1. Make sure the snapper floats freely in the lime juice to ensure thorough and even marinating.
2. Cover with clingfilm and refrigerate for 1½ hours. Strain and discard the lime juice.
3. In a separate bowl, combine the tomato, chilli, coriander, olives, and olive oil, and toss to combine.
4. Add the snapper and salt and toss.
5. Fold in the diced avocado before serving.
6. Garnish and serve in chilled martini glasses with totopos.