Red Snapper Ceviche with Radishes and Orange

Name: Red Snapper Ceviche with Radishes and Orange
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

Appetizers
Main Courses
Fish & Seafood

By Andrew Janjigian ･ 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.

SERVES 4 to 6 as a main dish or 6 to 8 as an appetizer

TIME 35 minutes, plus 30 minutes resting

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