To-Die-For Ceviche

Name: To-Die-For Ceviche
Ingredients: 3/4 cup freshly squeezed lime juice; 3/4 cup freshly squeezed orange juice; 1/4 cup olive oil; 2 jalapeño chiles (stemmed and coarsely chopped, seeding optional); 1/2 cup celery (sliced); 1/2 cup red onion (halved and thinly sliced, divided); 1/2 cup cilantro leaves and upper stems (chopped, divided); 1 teaspoon kosher or coarse sea salt (or to taste); 1 pound red snapper filet cut into about 1/2-inch dice; 1 cup (about 1 large) ripe mango (diced); 1 cup (about 1 large) ripe avocado (diced); 1/3 cup (about 2) tomatillos (husked, scrubbed, and diced); 2 tablespoons cacao nibs (optional); Tortilla chips or tostadas

"To-Die-For Ceviche recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”..."

INGREDIENTS

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3/4 cup freshly squeezed lime juice

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3/4 cup freshly squeezed orange juice

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1/4 cup olive oil

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2 jalapeño chiles (stemmed and coarsely chopped, seeding optional)

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1/2 cup celery (sliced)

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1/2 cup red onion (halved and thinly sliced, divided)

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1/2 cup cilantro leaves and upper stems (chopped, divided)

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1 teaspoon kosher or coarse sea salt (or to taste)

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1 pound red snapper filet cut into about 1/2-inch dice

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1 cup (about 1 large) ripe mango (diced)

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1 cup (about 1 large) ripe avocado (diced)

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1/3 cup (about 2) tomatillos (husked, scrubbed, and diced)

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2 tablespoons cacao nibs (optional)

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Tortilla chips or tostadas

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