For the sauce:
- 1 habanero
- 1/2 red onion quartered
- 2 garlic cloves unpeeled
- 1 1/2 cups bitter orange juice or sub for 1/2 cup each lime, lemon and orange juice
- 1/4 cup olive oil
- 1 teaspoon kosher or coarse sea salt or to taste
- 1/2 cup cilantro leaves and upper part of stems chopped
- 1 large cucumber peeled and seeded, coarsely chopped
- 1 celery stalk coarsely chopped
For the ceviche:
- 1 pound red snapper filet or mild fish like grouper, trout, flounder, sole or rockfish, cut into 1/2“ dice
- 1 cup (about 1 large) cucumber finely diced and seeded
- 1 cup (about 1 large) avocado finely diced
- 1/2 cup peeled and finely diced green apple
- 1/4 cup fresh chives
- 1/4 cup cilantro leaves
- 1/2 cup raw shelled pepitas lightly toasted and coarsely chopped
- Tortilla chips or tostadas to serve
To make the sauce:
- On a preheated comal set over medium heat, toast the habanero, onion and unpeeled garlic for about 6 to 8 minutes, or until charred on the outside and soft inside. Remove from the heat.
- Peel the garlic cloves, stem the chile, and add to the jar of a blender along with the toasted onion, bitter orange juice, olive oil, salt, cilantro, cucumber and celery. Puree until completely smooth.
To make the ceviche:
- Place fish in a medium bowl. Pour bitter orange sauce over it. Let it sit for at least 15 minutes outside the refrigerator, or up to 24 hours covered in the refrigerator. When ready to eat. Add the diced cucumber, avocado and apple. Garnish with chives, cilantro and pepitas. Eat with tostadas or tortilla chips.