Susie is a staple on The Sporting Chef TV show and shares one of her first dishes she made as a kid—ceviche. She offers a pro tip on not overcooking your fish: just let it sit in the juice until you are done mixing your other ingredients. When that is finished, your fish will be ready.

1 pound red snapper, diced

1 English cucumber, sliced in thin rounds

1 orange, segments diced

1/2 cup cilantro, chopped

1 cup lemon juice

1 lime, juiced

1 serrano pepper, finely diced

1/2 red onion thinly sliced

12 cherry tomatoes cut in half

1 tablespoon Hi Mountain salmon rub

Toss red snapper in a bowl with citrus to cover the fish for about 10 minutes.

While this is marinating, you want to combine the other ingredients with the extra lime set aside and season with salt and pepper. Serve with a side dish of pickled cucumbers (recipe below).

Pickled Cucumbers

1/2 yellow onion, peeled and thinly sliced

1 large cucumber, thinly sliced

1/2 teaspoon salt

1/2 cup water

1/4 cup white vinegar

1/4 cup sugar

1 teaspoon toasted sesame seeds

Lay fillets, skin side down, in a shallow tray or dish. Squeeze lemon juice over fillets. Rub oil over fillets, then season with pepper and salt. Cover and refrigerate for 1 hour. Place fillets, skin side down, on a medium-low temperature barbecue grate. Cover and cook for 6 to 7 minutes. Carefully turn fillets one quarter turn on grate, keeping skin side down. Replace cover and cook 4 to 5 minutes more. Actual cooking time will depend on thickness of fillets and temperature of barbecue. Cooked fish will be firm to the touch and light pink in color.

Allow cucumbers to stand at room temperature for 30 minutes. Drain well. Arrange cucumbers on individual plates or platter. Remove fillets from barbecue. Carefully remove skin and place fillets on cucumbers. Top with some chili-garlic sauce, but be careful!

In a saucepan over medium heat, combine all ingredients except onion and cucumber. Heat for a few minutes to dissolve sugar, but do not boil. Place cucumber and onion in a bowl, pour liquid over and chill in refrigerator for 2 to 3 hours.

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