SHRIMP AND SNAPPER CEVICHE WITH TOMATILLOS

Shrimp and Snapper Ceviche with Tomatillos image

Provided by Martha Stewart

Time 8h30m

Number Of Ingredients 12

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

Steps:

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.