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Shrimp and Snapper Ceviche with Tomatillos

Martha Stewart
  • 510 minutes
  • Serves 8

INGREDIENTS

3/4 lb

Red snapper, skinless fillet

3/4 lb

Shrimp, medium

1/4 cup

Cilantro, fresh leaves

1

Jalapeno chile

2

Navel oranges

6 oz

Tomatillos

1 cup

Lime juice, fresh

1 tsp

Salt, coarse

1/2 tsp

Sugar

2 tbsp

Olive oil, extra-virgin

3/4 cup

Orange juice, fresh

1

Pink grapefruit, peel and pith removed, cut into segments