Red Snapper Ceviche with Radishes and Orange
Appears in Cook's Illustrated July/August 2018, America's Test Kitchen TV
Bright citrus is great with fresh seafood—provided that the acid doesn’t overwhelm its delicate flavor. We went fishing for more balance.
WHY THIS RECIPE WORKS
To create a flavorful yet balanced “cooking” liquid for our red snapper ceviche, we made what's known as a leche de tigre by blending lime juice, ají amarillo chile paste, garlic, extra-virgin olive oil, and a small amount of fish. Once str...