Shrimp and Snapper Seviche with Tomatillos

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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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

 

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

From marthastewart.com