Red Snapper Ceviche with Radishes and Orange

Name: Red Snapper Ceviche with Radishes and Orange
Yield: Serves 4 to 6 as a main dish or 6 to 8 as an appetizer
Ingredients: 1 pound skinless, red snapper fillets, 1/2 inch thick; , Kosher salt; 3/4 cup, lime juice (6 limes); 3 tablespoons, extra-virgin olive oil; 1 tablespoon, aji amarillo chile paste; 2 , garlic cloves, peeled; 3 , oranges; 8 ounces, radishes, trimmed, halved, and sliced thin; 1/4 cup, coarsely chopped fresh cilantro; 1 cup corn, nuts; 1 cup, lightly salted popcorn

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By Andrew Janjigian

Appears in Cook's Illustrated July/August 2018, America's Test Kitchen TV

SERVES4 to 6 as a main dish or 6 to 8 as an appetizer

TIME35 minutes, plus 30 minutes resting

has video

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...

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