Red Snapper and Shrimp Ceviche with Avocado

Name: Red Snapper and Shrimp Ceviche with Avocado
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Latin American
Ingredients: 1 medium shallot, very thinly sliced into rounds; ⅓ cup fresh lime juice; ¼ cup fresh orange juice; 1 teaspoon crushed red pepper flakes; 8 ounces best-quality skinless, boneless red snapper fillet, cut into ½-inch pieces; 8 ounces rock shrimp or small shrimp, peeled, deveined, cut into ½-inch pieces; Kosher salt to taste; 2 ripe avocados, chopped; 1 ripe mango, chopped; 1 14-ounce can hearts of palm, drained and sliced crosswise; 6 canned piquillo peppers or roasted red peppers from a jar, finely chopped; 1½ cups torn fresh mixed tender herbs, such as basil and cilantro; 2 tablespoons extra-virgin olive oil

Recipe GLPR9de6c7b5f8c9f3

Latin American

Appetizer

30 min

229 cal

Servings: 8

No-Cook

SNAP eligible

A vibrant South American seafood ceviche featuring tender red snapper and shrimp cured in fresh citrus juices, combined with creamy avocado, sweet mango, and aromatic herbs. The raw fish and shrimp are marinated in lime and orange juice until gently firmed, then tossed with hearts of palm, roasted piquillo peppers, and a medley of fresh basil and cilantro, finished with a drizzle of extra-virgin olive oil.

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Ingredients

1 medium shallot, very thinly sliced into rounds

⅓ cup fresh lime juice

¼ cup fresh orange juice

1 teaspoon crushed red pepper flakes

8 ounces best-quality skinless, boneless red snapper fillet, cut into ½-inch pieces

8 ounces rock shrimp or small shrimp, peeled, deveined, cut into ½-inch pieces

Kosher salt to taste

2 ripe avocados, chopped

1 ripe mango, chopped

1 14-ounce can hearts of palm, drained and sliced crosswise

6 canned piquillo peppers or roasted red peppers from a jar, finely chopped

1½ cups torn fresh mixed tender herbs, such as basil and cilantro

2 tablespoons extra-virgin olive oil

Directions

In a large bowl, combine the thinly sliced shallot, fresh lime juice, fresh orange juice, and crushed red pepper flakes. Gently add the red snapper pieces and shrimp, then season with kosher salt. Toss everything together gently to ensure the seafood is evenly coated with the citrus mixture. Allow the mixture to rest at room temperature, stirring occasionally, for 20 to 25 minutes. The acid from the citrus will gently firm up the raw fish and shrimp until they reach the proper texture.
Once the seafood has cured, add the chopped avocados, diced mango, drained hearts of palm, finely chopped piquillo peppers, torn fresh herbs, and extra-virgin olive oil to the bowl. Toss all ingredients together gently until everything is well coated with the citrus dressing and distributed evenly throughout. Taste the ceviche and adjust the seasoning with additional kosher salt and fresh lime juice as needed to suit your preference. Serve immediately while everything is fresh and chilled.

Comments

Grocery List Plus Editorial Staff4.75

Red snapper and shrimp are coast-adjacent proteins in North Carolina, and the 30-minute time is honest for a no-cook ceviche—you'll need lime juice (buy it fresh at Harris Teeter or Food Lion, not the bottled acid), and piquillo peppers are your one specialty item, found at Harris Teeter, Kroger, or Publix but not at ALDI or Walmart, so plan for a known stop. At roughly $3.50 to $4.00 per serving, it's coast-restaurant pricing, driven by shrimp and snapper, but avocado and mango are standard-season finds here. The recipe feeds eight and holds beautifully in the fridge for a light lunch the next day; the main caveat is that raw seafood demands confident sourcing and same-day use, so commit to a fishmonger stop and eat it the night you make it.