Red Snapper and Shrimp Ceviche

Red Snapper an Shrimp Ceviche

INGREDIENTS:

  • 1/2 pound medium shrimp, shelled and deveined
  • 1/2 cup plus 2 tablespoons fresh lemon juice
  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 1/2 cup pickled jalapeño juice (from an 11- to 12-ounce can or jar of pickled jalapeños)
  • Kosher salt  
  • 2 pounds skinless red snapper fillets, sliced into 1/4-inch-wide strips
  • 1/2 small red onion, thinly sliced (1 cup)
  • 2 tablespoons chopped cilantro
  • 1 teaspoon untoasted sesame oil
  • 1/2 teaspoon sesame seeds
  • Hass avocado wedges and tortilla chips, for serving


PREPARATION:
Step 1:  Fill a bowl with ice water. In a medium saucepan of salted boiling water, cook the shrimp until just 
white throughout, about 3 minutes. Drain and transfer the shrimp to the ice bath to cool, then drain and halve lengthwise. Transfer the shrimp to a bowl, cover and refrigerate.


Step 2: In a large bowl, mix the lemon juice, lime juice, jalapeño juice and 1 tablespoon of salt. Immerse the snapper in the juices, cover and refrigerate for at least 2 hours and up to 4 hours.

Step 3:  Drain the snapper and return it to the bowl. Add the onion, cilantro and shrimp and mix well. Season with salt. Transfer the ceviche to a serving platter and drizzle with the sesame oil. Garnish with the sesame seeds and avocado wedges and serve with tortilla chips.


(Recipe Courtesy of FoodandWine.com)

SUGGESTED PAIRING

STAG'S LEAP AVETA SAUVIGNON BLANC

Tasting Notes: The 2017 AVETA Sauvignon Blanc offers expressive aromas of tangerine, lemongrass, nectarine and a hint of grass. On the palate, the wine is fresh and lively with citrus flavors and a touch of orange blossom. The wine has a lingering finish with bright acidity. The weight, flavorful texture and acidity make this a versatile food wine. Try pairing AVETA with fresh fish ceviche, crab cakes or grilled oysters with mignonette sauce.