Reviews (1) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 06/28/2015 Seviche???? Did you mean Ceviche?
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Gallery Shrimp and Snapper Ceviche with Tomatillos Credit: Johnny Miller Recipe Summary prep: 30 mins total: 8 hrs 30 mins Servings: 8
Ingredients Ingredient Checklist 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
Gallery Shrimp and Snapper Ceviche with Tomatillos Credit: Johnny Miller
Recipe Summary prep: 30 mins total: 8 hrs 30 mins Servings: 8
Gallery
Shrimp and Snapper Ceviche with Tomatillos Credit: Johnny Miller
Shrimp and Snapper Ceviche with Tomatillos
Credit: Johnny Miller
Shrimp and Snapper Ceviche with Tomatillos
Recipe Summary prep: 30 mins total: 8 hrs 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 8 hrs 30 mins
Servings: 8
prep: 30 mins
total: 8 hrs 30 mins
prep:
30 mins
total:
8 hrs 30 mins
Servings: 8
8
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/28/2015 Seviche???? Did you mean Ceviche?
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/28/2015 Seviche???? Did you mean Ceviche?Martha Stewart Member
Rating: Unrated 06/28/2015
Seviche???? Did you mean Ceviche?
Rating: Unrated
All Reviews for Shrimp and Snapper Ceviche with Tomatillos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp and Snapper Ceviche with Tomatillos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
