by The Culinistas
Ceviche is IT for us in the summer: it’s bright, it’s refreshing, and it hits the spot every time — especially during summer after a long day out in the hot sun. It’s quick to assemble for any beachgoers who drop by, and beautiful enough to be the centerpiece if you don’t have time to snip fresh flowers.
In this version, we up the ante with the addition of charred yellow squash and basil. Plus, it only takes 20 minutes to make — just enough time to chill down a bottle of post-beach rosé.
White Fish & Squash Ceviche
Chef tips:
– Great red snapper substitutes include fluke, halibut, and perch.
– Dress the avocado with extra lemon juice or any acid to prevent oxidation.
– If you don’t have a grill, chop the yellow squash into small pieces & toss with 2 TB lemon juice & salt. Let sit for 5 mins & toss with the remaining ingredients.
– Test the spiciness of the chili by adding only half first, then adding more to taste.
Prep Time 15 mins
Cook Time 5 mins, plus resting time
Serves 4 to 6
1 large yellow squash, cut into ½ inch planks
¼ cup olive oil, divided, plus more for drizzling
8 oz red snapper, skin removed, chopped
½-1 avocado, chopped
½ fresno chili, seeds removed, minced, plus thinly sliced rings for garnish
¼ cup basil, chopped, plus more for garnish
3 TB lemon juice
2 tsp lemon zest
½ tsp cumin, ground
Salt & freshly ground pepper, to taste
Endive leaves, for serving
1. Prepare a grill for medium high heat.
2. Toss yellow squash with 2 TB oil, salt & pepper. Grill until squash is charred, 4-5 mins. Let cool & chop.
3. In a large bowl, mix grilled squash, remaining 2 TB oil, red snapper, avocado, chili, basil, lemon juice, zest & cumin. Season with salt & pepper. Let sit 1-3 hours in the fridge.
4. Transfer to a serving bowl. Garnish with chili rings & basil. Serve with endive spears.
Cumin never goes out of style. Check out our eComm shop to purchase our favorite brand