and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Summer is here to stay! We wanted to spotlight a delicious, lighter dish to be served on a hot summer day. Ceviche is perfect for this. Jennifer Lazzarini from Red Fin Crudo shows us how to prepare a red snapper ceviche. Check out the video and the recipe below.


- 4 5-ounce portions of red snapper, thinly sliced

- 1/4 cup champagne vinegar

- 1/2 cup extra virgin olive oil

- Salt and pepper, to taste

- 1 pint cherry tomatoes

- Juice of 2 squeezed lemons

- Juice of 2 squeezed limes

- 2 green plantains

- 1 avocado, diced small

- 1 jalapeno, thinly sliced

- Leaves of 8 stems cilantro, chopped

- 1/2 watermelon, 1/4-inch cubes

Cut fish into small pieces, an inch or so. Place on wax paper to separate portions. Refrigerate.

Whisk vinegar, olive oil, and salt and pepper in a large bowl. Cut tomatoes in half and add to mixture. Set aside to marinate. 

Squeeze lemons and limes and put juice together. Set aside.

Using a mandoline, thinly slice the green plantain. You need 8 slices for four servings. Fry plantains in oil to crisp up. Set aside.

Cut avocado just prior to assembling the dish.

To assemble, place each fish portion on a plate, and add lemon and lime juices to marinate. Salt. Allow to sit for 2-4 minutes to cure.

Top each portion of fish with cherry tomatoes, watermelon, avocado and cilantro. Garnish with plantains.

Serves 4.