Chili Crisp Ceviche – FLY BY JING
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Chili Crisp Ceviche
4-6 servings
45 minutes
Recipe by @saratane
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
\ \ Original Sichuan Chili Crisp\ \ Regular price\ $30.00+\ \ \ Regular price~~~~Sale price\ $30.00+\ \ \ Unit price/ per](/content/products/sichuan-chili-crisp/index.html)
Regular price
, Original Sichuan Chili Crisp
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.
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.
- 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.
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Chili Crisp Ceviche
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