Best 2 Shrimp And Snapper Ceviche With Tomatillos Recipes

**Savor the Exquisite Flavors of Shrimp and Snapper Ceviche with Tomatillos: A Culinary Journey into Coastal Delights**

Embark on a culinary adventure with our tantalizing recipe for Shrimp and Snapper Ceviche with Tomatillos, a vibrant dish that captures the essence of coastal flavors. This delectable ceviche showcases the freshness of succulent shrimp and delicate snapper, harmoniously combined with a tangy and refreshing tomatillo marinade. As you dive into this recipe, you'll discover a symphony of textures and flavors, ranging from the tender seafood to the crisp vegetables, all enveloped in a zesty and aromatic marinade. But that's not all – we've also included two additional ceviche recipes to satisfy your cravings for seafood perfection. Our Salmon Ceviche with Mango and Avocado offers a tropical twist, while the Classic Peruvian Ceviche transports you to the bustling streets of Lima. Get ready to embark on a culinary journey like no other, as we explore the vibrant world of ceviche, one delectable bite at a time.

Here are our top 2 tried and tested recipes!

SHRIMP AND SNAPPER CEVICHE WITH TOMATILLOS

Shrimp and Snapper Ceviche with Tomatillos image

Transform the ceviche from a classic seafood appetizer into a fun finger food by serving it with tortilla chips.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 8h30m

Number Of Ingredients 12

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

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.

TOMATILLO SCALLOP CEVICHE

Tomatillo Scallop Ceviche image

The char on the tomatillos adds a touch of smokiness to this mouthwatering scallop ceviche inspired by the flavors of Mexico. Turn up the heat by slicing some small red chiles into rounds and tossing them (seeds and all) with the ceviche before chilling.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 small shallot, thinly sliced
8 ounces tomatillos, husked and halved
1/4 cup packed fresh cilantro leaves and stems, plus 1/4 cup chopped leaves
3 tablespoons fresh lime juice (about 3 limes)
1 teaspoon kosher salt
8 ounces small sea scallops, cut into thin rounds
Corn tortillas, optional

Steps:

Preheat the broiler and line a baking sheet with foil. Soak the shallots in ice water for 5 minutes, then drain and set aside.
Put the tomatillos cut-side down on the baking sheet. Broil until soft and charred in spots, rotating the baking sheet as needed, 4 to 5 minutes. Let cool.
Transfer half of the tomatillos to a blender along with the 1/4 cup packed cilantro leaves and stems, lime juice and salt. Blend until smooth. Remove the skins from the remaining tomatillos and cut into small chunks.
Toss the tomatillo sauce, chopped tomatillos, scallops and drained shallots in a medium bowl. Cover and refrigerate until the scallops are opaque and firm, tossing a few times, at least 30 minutes and up to overnight.
Toss with the chopped cilantro before serving. Serve with corn tortillas, if using.

Tips:

Use the freshest seafood possible. This will ensure that your ceviche is packed with flavor.
Choose a variety of seafood. This will add depth and complexity to your ceviche.
Be careful not to overcook the seafood. Seafood should be cooked just until it is opaque.
Use a variety of citrus juices. This will add brightness and acidity to your ceviche.
Don't be afraid to experiment with different flavors. You can add herbs, spices, and vegetables to your ceviche to create a unique dish.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for a summer party or gathering. It is also a healthy dish that is packed with protein and nutrients. If you are looking for a new and exciting way to enjoy seafood, then you should definitely try ceviche.