Name: Ceviche with Tropical Fruit and Habanero
Ingredients: 1 1/2 cups fresh lime juice (from 10 limes); 1/2 cup fresh orange juice (from 1 orange); 1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/2-inch dice; 1 medium ripe mango, peeled, pitted, flesh cut into 1/2-inch pieces; 1/4 small pineapple, peeled, cored, flesh cut into 1/2-inch pieces; 1 cup grape or cherry tomatoes, quartered; 1 small habanero chile or other hot chile, seeded and minced; 1/4 small red onion, finely diced; 1/4 cup roughly chopped fresh cilantro; 2 tablespoons extra-virgin olive oil; Coarse salt and ground pepper; Tortilla chips, for serving

Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.

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Ceviche with Tropical Fruit and Habanero

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