No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Shrimp and Snapper Seviche with Tomatillos

  • Prep:
  • Total Time:
  • Servings: 8
Shrimp and Snapper Seviche with Tomatillos

Photography: Johnny Miller

Source: Martha Stewart Living, August 2012


  • 3/4 pound skinless red snapper fillet, cut in 3/4-inch cubes
  • 1 cup fresh lime juice (from 8 to 10 limes)
  • 3/4 cup fresh orange juice (from 2 oranges)
  • 3/4 pound medium unpeeled shrimp
  • 1 teaspoon coarse salt, plus more if needed
  • 1/2 teaspoon sugar, plus more if needed
  • 2 tablespoons extra-virgin olive oil
  • 2 navel oranges, peel and pith removed, cut into segments
  • 1 pink grapefruit, peel and pith removed, cut into segments
  • 1 jalapeno chile, thinly sliced
  • 6 ounces tomatillos, husked, rinsed, and cut into thin wedges
  • 1/4 cup roughly chopped fresh cilantro leaves


  1. Combine snapper, lime juice, and orange juice in a small glass bowl, making sure that fish is fully submerged in the juices. Cover, and refrigerate 8 hours or overnight.

  2. Bring a medium pot of water to a boil, and add shrimp. Cover, turn off heat, and let shrimp cook 2 minutes. Transfer to a bowl of ice water, and let sit 5 minutes to cool. Peel, devein, and cut shrimp in half lengthwise.

  3. Drain fish well. Transfer to a large glass bowl, and add shrimp. Add salt, sugar, and oil. Fold in orange and grapefruit segments, jalapeno, tomatillos, and cilantro. Season with a pinch more salt or sugar if necessary.

Reviews (0)

Related Topics