Snapper Ceviche with a Hint of Cigar Smoke

1.Begin by preparing the snapper. Cut the fish into small, bite-sized cubes and place them in a glass or ceramic bowl.

2.Pour the fresh lime juice and orange juice over the snapper, ensuring all pieces are well coated. The acidity will 'cook' the fish. Cover the bowl with plastic wrap and refrigerate for about 30 minutes, or until the fish turns opaque.

3.While the fish is marinating, finely chop the red onion, jalapeño, and cilantro. Set aside.

4.After 30 minutes, remove the snapper from the refrigerator. Add the chopped onion, jalapeño, and cilantro to the bowl. Mix gently to combine.

5.Season the ceviche with salt, freshly cracked black pepper, smoked paprika, and liquid smoke if using. Stir gently to incorporate the flavors.

6.To infuse a hint of cigar smoke, light the cigar and let it smolder in a small bowl or dish. Cover the bowl of ceviche with a lid or plastic wrap, and place the smoldering cigar underneath. Allow it to sit for about 5-10 minutes to absorb the smoke flavor.

7.Just before serving, gently fold in the diced avocado to add creaminess to the dish.

8.Serve the ceviche chilled in small bowls or on tortilla chips, garnished with additional cilantro if desired.