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Sweet And Sour Ceviche With Homemade Tortilla Nests

  • Yield: 4 to 6 servings


  • 1 pound very fresh snapper fillets, skin removed, chopped into 1/4-inch dice
  • 1 cup finely diced tomatoes
  • 1/2 cup finely diced white onions
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon minced jalapeno
  • 1 teaspoon grated lime zest
  • 1 teaspoon grated orange zest
  • Salt and freshly ground black pepper
  • Bibb Lettuce leaves, cleaned
  • Homemade Tortilla Nests


  • In a medium serving bowl, combine all the ingredients. Toss to coat. Cover and refrigerate for 1 hour. (NOTE: When ready, the "cooked" fish should be opaque; if not, marinate slightly longer. Be careful not to leave in too long, as fish will turn mushy.)
  • Season with salt and freshly ground black pepper, to taste.
  • Place a lettuce leaf on a plate. Top the leaf with the tortilla nest. Fill with the ceviche and serve.