Red Snapper and Shrimp Ceviche

Red Snapper an Shrimp Ceviche


  • 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

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



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.