Red Snapper, Shrimp, and Watermelon Ceviche

healthyish shrimp red snapper jalapeño orange juice lime juice watermelon red onion avocado cilantro chips

Lil’ Deb’s Oasis, Hudson, NY

4 servings

Source

Ingredients

6 ounces medium shrimp, peeled, deveined

Kosher salt

6 ounces highest-quality skinless red snapper fillet, cut into ½-inch pieces

1 jalapeño, very thinly sliced into rounds

¼ cup fresh orange juice

½ cup fresh lime juice, plus more for serving

½ small watermelon, cut into 1-inch cubes (about 2 cups)

½ small red onion, very thinly sliced

1 avocado, chopped

½ cup coarsely chopped cilantro

Chili oil and plantain chips or tortilla chips (for serving)

Method

Cook shrimp in a medium pot of boiling salted water until pink on the outside but just barely cooked on the inside, about 45 seconds. Transfer to an ice bath; drain and pat dry. Cut shrimp into ½" pieces and transfer to a large bowl. Add red snapper, jalapeño, orange juice, and ½ cup lime juice; toss to combine. Chill, tossing occasionally, at least 20 minutes or up to an hour.

Add watermelon, onion, and avocado and toss to coat. Season with salt; toss in cilantro.

Spoon ceviche into a large shallow bowl or divide among bowls. Drizzle with chili oil and more lime juice. Serve with chips alongside.