Strawberries and serrano might be the boldest ceviche combo you’ve never tried. I fillet fresh red snapper, dice it up, and marinate it in a strawberry-lime-serrano sauce that hits the perfect balance of sweet, tangy, and spicy. While the fish cures, I fry up corn tortillas until golden and crisp—none of that store-bought stuff. Then it all comes together: the fresh ceviche piled high, topped with crushed pistachios, pickled onions, cilantro, and a final drizzle of serrano hot sauce for that extra kick. The best part? It’s all ready in under 20 minutes. Fresh, simple, and completely next-level.

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