INGREDIENTS:

・1 pound skinless red snapper fillets, cut into ½ inch cubes
・¾ cup fresh lime juice
・¼ cup WHITE BALSAMIC VINEGAR
(we like Sicilian Lemon, Mango or Serrano Honey)
・1 jalapeño, seeded & minced
・small red onion, halved, thinly sliced
・4 medium radishes, cut into ¼ inch thick half-moons
・1 minced small garlic clove
・Pinch of ground cumin
・Pinch of crushed red pepper
・HIMALAYAN PINK SALT* to taste
・¾ cup of ½ inch diced plum tomato
・⅓ cup loosely packed fresh cilantro leaves 
・3 Tbsp salted, roasted pepitas
・1 Tbsp EXTRA VIRGIN OLIVE OIL*
(we like Persian Lime, Garlic, Cilantro & Roasted Onion, Blood Orange, Baklouti, Traditional)
・Chips, for serving

DIRECTIONS:

In a large bowl, toss the diced fish with the lime juice, vinegar, jalapeño, red onion, radish, garlic, cumin and crushed red pepper, season with salt.

Refrigerate for 30 minutes, stirring halfway through. 

Stir in the tomatoes, cilantro and olive oil, top with pepitas and serve with chips. Enjoy!

Snapper Substitutions: A firm and lean white fish like sea bass, grouper, rockfish, flounder, sole or shrimp.

*Available at The Vintage Olive*