Shrimp and Snapper Seviche with Tomatillos

By LRay

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

Details

Servings 6
Preparation time 30mins
Cooking time 510mins
Adapted from marthastewart.com

Preparation

Step 1

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.