Lychee Ceviche
Ingredients
- 1/2 pound red snapper, skin removed and cut into bite-sized cubes
- 1/4 cup fresh lime juice (from 2-3 limes)
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 red jalapeno or fresno pepper, thinly sliced
- 8-10 fresh or canned lychee*, peeled, pitted, and cut into wedges (about 1/2 cup total)
- 1/4 red onion, thinly sliced
- 1/4 cup packed fresh cilantro, roughly chopped
- 1/4 teaspoon grated fresh ginger
- 1 tablespoon simple syrup or reserved lychee syrup
- flake sea salt, for garnish
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