Red Snapper Ceviche

• 2 pounds boneless, skinless red snapper fillets, cut into 1/4-inch dice
• 1 tablespoon habanero hot sauce
• 1/4 cup fresh lime juice
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil (preferably Spanish)
• 1 tablespoon fine sea salt
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh cilantro leaves
• 1/2 red onion, very thinly sliced
• 1 habanero chile, seeded and minced
• 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
• Garnish: Guacamole, avocado slices, sliced boiled potatoes, corn nuts, popcorn

1. In a large bowl, combine all the ingredients except the tortillas and garnish and let them marinate for at least 2 hours in the refrigerator.
2. Check for salt and serve immediately.
3. The filling can sit for 1 to 2 hours, refrigerated, before it gets mushy.
4. To serve, divide the filling, salsas, and garnishes equally between the crispy shells and arrange in a taco holder.
5. Or, lean the filled shells in a row, propped upright, on a platter.
6. Eat right away.
7. To build your own, spoon some filling in a crispy shell, top with salsa and garnishes, and eat right away.

skinless red snapper, hot sauce, lime juice, lemon juice, olive oil, salt, tarragon, cilantro, red onion, chile, tortilla shells, potatoes

Taken from www.epicurious.com/recipes/food/views/red-snapper-ceviche-393993 (may not work)