Recipe: Red Snapper Ceviche

Like salmon, red snapper is high in nourishing omega-3 fatty acids that boost memory and brain function. Although the ceviche is full of good fats and protein, it still feels very light and refreshing— perfect for a hot summer day. When making ceviche, it is crucial to get very high-quality fish, so I suggest buying it from a fishmonger you trust. You can find young coconuts at Asian supermarkets and well-stocked grocery stores.

Ingredients

1 fresh red snapper fillet (about ²⁄₃ pound/300 g), cut into ¾-inch (2 cm) pieces

¼ cup (60 mL) thinly sliced red onion

¼ cup (60 mL) fresh lemon juice

¼ cup (60 mL) fresh lime juice 2 cloves garlic, minced

½ teaspoon (2 mL) sea salt 1 young coconut

2 small avocados, peeled, pitted, and diced

¼ cup (60 mL) loosely packed fresh cilantro leaves

To serve

Extra-virgin olive oil

Freshly ground black pepper Tortilla chips or plantain chips

Hot sauce (optional)

Instructions

1.    In a medium bowl, add the snapper, red onion, lemon juice, lime juice, garlic, and salt. Toss to combine. Refrigerate until the fish becomes slightly opaque and firms up a bit, 20 to

25 minutes, stirring the mixture halfway through the chill time.

2.    Meanwhile, place the coconut, pointed side up, on a flat sur- face. Using the heel of a cleaver, firmly hack into the top part of the coconut to break through the shell. Continue hacking until you have a large, square-shaped hole in the shell. Remove the top piece of the shell. Strain the coconut water into a glass. (Now you can drink it!) Using a spoon, scrape out the coconut meat. Chop it into small pieces.

3.    Add the coconut meat, avocado, and cilantro to the fish mix- ture. Stir to combine.

4.    To serve, divide the ceviche among plates, drizzle with a bit of olive oil, and sprinkle with pepper. Serve with tortilla chips and hot sauce, if using.

Recipe courtesy of Eat Good Fat By Lee Capatina, Penguin Random House Canada.

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