Red Snapper Ceviche with Crushed CornNuts
Ingredients
- 1 small garlic clove, finely grated
- ¼ cup fresh lemon juice
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon sugar
- 5 tablespoons fresh lime juice, plus more for serving
- 12 ounces highest-quality skinless red snapper fillet, cut into ½-inch pieces
- Kosher salt
- ¼ small red onion, thinly sliced
- 1 cup Sun Gold and/or cherry tomatoes, thinly sliced crosswise into rounds
- 1 tablespoon grapeseed or vegetable oil
- 1 avocado, chopped
- ½ cup coarsely chopped cilantro
- ¼ cup coarsely crushed CornNuts
- Hot sauce (such as Cholula)
- Tortilla chips (for serving)
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