- 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 jalapeño juice (from an 11- to 12-ounce can or jar of pickled jalapeños)
- 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
How to make this recipe
Fill a bowl with ice water. In a medium saucepan of salted boiling water, cook the shrimp until just white throughout, about 3 minutes. Drain and transfer the shrimp to the ice bath to cool, then drain and halve lengthwise. Transfer the shrimp to a bowl, cover and refrigerate.
In a large bowl, mix the lemon juice, lime juice, jalapeño juice and 1 tablespoon of salt. Immerse the snapper in the juices, cover and refrigerate for at least 2 hours and up to 4 hours.
Drain the snapper and return it to the bowl. Add the onion, cilantro and shrimp and mix well. Season with salt. Transfer the ceviche to a serving platter and drizzle with the sesame oil. Garnish with the sesame seeds and avocado wedges and serve with tortilla chips.
Spritzy, lime-scented Vinho Verde.