Ceviche with Tropical Fruit and Habanero
Ingredients
- 1 ½ cups fresh lime juice (from 10 limes)
- ½ cup fresh orange juice (from 1 orange)
- 1 ¼ pounds red snapper fillet, skin removed, flesh cut into ½-inch dice
- 1 medium ripe mango, peeled, pitted, flesh cut into ½-inch pieces
- ¼ small pineapple, peeled, cored, flesh cut into ½-inch pieces
- 1 cup grape or cherry tomatoes, quartered
- 1 small habanero chile or other hot chile, seeded and minced
- ¼ small red onion, finely diced
- ¼ cup roughly chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- Tortilla chips, for serving
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