CHILI CRISP CEVICHE

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Upgrade your snack game with this Sichuan Chili Crisp infused Ceviche. The delicious chili crisp marinade fish with creamy avocado sauce is a match made in heaven. Perfect for scooping it all up with crunchy Tortilla chips. (Recipe crafted by @saratane)

Cook time: 15 min Prep time: 30 min Serving size: 4 - 6

Chili Crisp Ceviche in a bowl with Tortilla chips

Ingredients

1 pound fresh white fish (sea bass, red snapper, or halibut), skin removed and diced into ¼-inch cubes
½ cup finely chopped cucumber
¼ medium red onion, finely chopped
1 medium kiwi, chopped into ½-inch cubes
1/2 fresno chile, seeded and finely chopped
½ cup fresh cilantro, chopped
2 tablespoons Sichuan Chili Crisp, plus more for drizzling
Kosher salt, to taste
Freshly ground black pepper, to taste
4 limes, zested and juiced
Tortilla chips, for serving

Avocado Sauce

1 medium ripe avocado
⅓ cup fresh cilantro
1 tablespoon olive oil
1 lime, zested and juiced
1 garlic clove

Instructions

In a medium bowl, add fish, cucumber, red onion, kiwi, chile, and cilantro. Add Sichuan Chili Crisp and lime juice, tossing to combine. Season to taste with salt and pepper. Marinate in the refrigerator for at least 30 minutes before serving.

Sichuan Chili Crisp

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Meanwhile, make the avocado sauce. In a food processor or high speed blender, blend avocado, cilantro, olive oil, lime juice, lime zest, and garlic. Thin out with water until a pourable consistency is achieved.

Once ceviche is marinated, toss with avocado sauce and serve with tortilla chips and more Sichuan Chili Crisp immediately.