Snapper Ceviche

Starlite Vineyards

5511 Hwy 128
Geyserville, CA 95441

Buy the freshest fish you can find to make this appetizer, which features snapper ceviche served on homemade corn tortilla chips and topped with avocado-tomatillo salsa.

  • 2 pounds local snapper or cod, cut into small dice
  • 1/3 cup fresh lime juice
  • Zest of 1 lime
  • 1 small red bell pepper, seeded and cut into small dice
  • 2 small jalapeño chiles, diced
  • 1 tablespoon ground cumin
  • Salt and freshly ground pepper, to taste
  • 1 cup tomatillos
  • 2 shallots
  • 1 cup peanut oil or corn oil
  • 2 avocados, peeled, pitted and diced
  • 10 corn tortillas, each cut into 4 triangles
  • 1 bunch green onions, sliced
Put the snapper in a bowl and pour in the lime juice. Let stand for 40 minutes. Drain the fish, discarding the liquid, and return the fish to the bowl. Add the lime zest, bell pepper, jalapeños and cumin, and season with salt and pepper. Stir gently to combine.

Char the tomatillos and roast the shallots in a little peanut oil until soft. Add the avocados. Transfer to a food processor or blender and puree. Set the salsa aside.

In a large pot, heat the remaining peanut oil. Fry the tortillas until golden. Using a slotted spoon, transfer to paper towels to drain. Season with salt. 

To serve, place 1 ounce of the ceviche on a tortilla chip, top with the salsa and garnish with green onions.