Shrimp and Snapper Ceviche with Tomatillos
Transform the ceviche into a fun finger food by serving it with some tortilla chips.
- Total Time:
- Servings: 8
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
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.
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.
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.