1 1/2cupsbitter orange juice, or sub for 1/2 cup each lime, lemon and orange juice
1/4cupolive oil
1teaspoonkosher or coarse sea salt, or to taste
1/2cupcilantro leaves and upper part of stems, chopped
1large cucumber, peeled and seeded, coarsely chopped
1celery stalk, coarsely chopped
For the ceviche:
1poundred snapper filet, or mild fish like grouper, trout, flounder, sole or rockfish, cut into 1/2“ dice
1cup (about 1 large)cucumber, finely diced and seeded
1cup (about 1 large)avocado, finely diced
1/2cuppeeled and finely diced green apple
For garnish:
1/4cupfresh chives
1/4cupcilantro leaves
1/2cupraw shelled pepitas, lightly toasted and coarsely chopped
Tortilla chips or tostadas, to serve
To Prepare
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.