Name: Red Snapper Ceviche
Yield: 4 servings
Ingredients: 1 small garlic clove, finely grated; ¼ cup fresh lemon juice; ½ teaspoon crushed red pepper flakes; ¼ teaspoon sugar; 5 tablespoons fresh lime juice, plus more for serving; 12 ounces highest-quality skinless red snapper fillet, cut into ½-inch pieces; Kosher salt; ¼ small red onion, thinly sliced; 1 cup Sun Gold and/or cherry tomatoes, thinly sliced crosswise into rounds; 1 tablespoon grapeseed or vegetable oil; 1 avocado, chopped; ½ cup coarsely chopped cilantro; ¼ cup coarsely crushed CornNuts; Hot sauce (such as Cholula); Tortilla chips (for serving)

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Michael Graydon + Nikole Herriott

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

Red Snapper Ceviche with Crushed CornNuts

Recipe notes