• Prep: 20 min
  • Cook: 10 min
  • Serves: 4-6

Astaple dish in South America, raw fish “cooks” in an acidic marinade, typically using citrus. Because there’s no oven needed, it’s the perfect dish for a hot summer day. Scoop up the fish with cool, crunchy romaine and corn chips for a light warm weather meal.

More about The
  • 1 large yellow squash, cut into planks lengthwise
  • ¼ cup olive oil, divided
  • 1 pound wild red snapper, skin removed, chopped
  • ¼ cup lemon juice
  • 1 avocado, peeled, pitted, chopped
  • 1 fresno chili, seeds, stems and ribs removed, minced & sliced into rings, for garnish
  • ½ cup Bowery Basil leaves, torn and tips reserved, for garnish
  • 2 tablespoons lemon zest
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • Bowery Baby Romaine, 4.0 oz, for serving
  • Corn chips, for serving
  1. Prepare a grill for medium heat, and oil the grate.
  2. In a large bowl, toss the squash with 2 tablespoons oil and season with salt and pepper.
  3. Grill the squash until tender, 7 to 10 minutes. Let the squash slightly cool and then cut into cubes and cool completely.
  4. In a large bowl, mix the red snapper and lemon juice. Season with salt and pepper and then add the remaining 2 tablespoons oil, avocado, minced chili, basil, zest and cumin. Let rest, at least one hour.
  5. Transfer in a serving bowl and garnish with basil tips and chili rings. Serve with Bowery Baby Romaine and corn chips.
Bowery Ingredients
The Culinistas
Our chef

Made for Bowery by The Culinistas.

Jill Donenfeld and Tiana Tenet are on a mission to bring us back to the table by making it easier for busy, urban families to access delicious and nourishing home-cooked meals. Their combined culinary experience has produced countless recipes that are now weeknight staples.

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