Food & Cooking Recipes Appetizers Ceviche with Tropical Fruit and Habanero Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Johnny Miller Servings: 6 Be sure to serve this ceviche immediately after mixing in the fruit: fresh mango and pineapple have enzymes that will break down the fish and make it mushy if left for too long. 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 Directions Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl. Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips. Cook's Notes Fresh fish is key to ceviche; ask for the best at your fish market. Rate It PRINT