Red Snapper & Shrimp Ceviche Recipe

Name: Red Snapper & Shrimp Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound medium shrimp, shelled and deveined; 1/2 cup plus 2 tablespoons fresh lemon juice; 1/2 cup plus 2 tablespoons fresh lime juice; 1/2 cup pickled jalapeno juice (from an 11- to 12-ounce can or jar of pickled jalapenos); Kosher salt; 2 pounds skinless red snapper fillets, sliced into 1/4-inch-wide strips; 1/2 small red onion, thinly sliced (1 cup); 2 tablespoons chopped cilantro; 1 teaspoon untoasted sesame oil; 1/2 teaspoon sesame seeds; Hass avocado wedges and tortilla chips, for serving

Servings: persons

1/2 pound medium shrimp, shelled and deveined
1/2 cup plus 2 tablespoons fresh lemon juice
1/2 cup plus 2 tablespoons fresh lime juice
1/2 cup pickled jalapeno juice (from an 11- to 12-ounce can or jar of pickled jalapenos)
Kosher salt
2 pounds skinless red snapper fillets, sliced into 1/4-inch-wide strips
1/2 small red onion, thinly sliced (1 cup)
2 tablespoons chopped cilantro
1 teaspoon untoasted sesame oil
1/2 teaspoon sesame seeds
Hass avocado wedges and tortilla chips, for serving

1
Fill a bowl with ice water.
2
In a medium saucepan of salted boiling water, cook the shrimp until just white throughout, about 3 minutes.
3
Drain and transfer the shrimp to the ice bath to cool, then drain and halve lengthwise.
4
Transfer the shrimp to a bowl, cover and refrigerate.
5
In a large bowl, mix the lemon juice, lime juice, jalapeno juice and 1 tablespoon of salt.
6
Immerse the snapper in the juices, cover and refrigerate for at least 2 hours and up to 4 hours.
7
Drain the snapper and return it to the bowl.
8
Add the onion, cilantro and shrimp and mix well.
9
Season with salt.
10
Transfer the ceviche to a serving platter and drizzle with the sesame oil.
11
Garnish with the sesame seeds and avocado wedges and serve with tortilla chips.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound medium shrimp, shelled and deveined, 1/2 cup plus 2 tablespoons fresh lemon juice, 1/2 cup plus 2 tablespoons fresh lime juice, 1/2 cup pickled jalapeno juice (from an 11- to 12-ounce can or jar of pickled jalapenos), and more.

Yes, Red Snapper & Shrimp Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Snapper & Shrimp Ceviche

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