David Burtkas Red Snapper Shrimp Ceviche Is Healthy Clean Refreshing Recipes

DAVID BURTKA'S RED SNAPPER + SHRIMP CEVICHE IS HEALTHY, CLEAN + REFRESHING

Steps:

• In a large bowl, stir together the red onion, lime juice, jalapeño, garlic, and 1 teaspoon salt
• Add the snapper and cilantro and stir gently to combine
• Cover and refrigerate until the fish is opaque and just "cooked" through, at least 4 hours but no more than 6 hours (in ceviche, the citric acid in the lime juice breaks down, or denatures, the fish in a way similar to cooking with heat)
• Meanwhile, bring a small saucepan of lightly salted water to a boil
• Line a small baking sheet with parchment paper
• Stir the shrimp into the boiling water, turn off the heat, cover, and let stand for 2 minutes
• Drain the shrimp, then place them in a single layer on the prepared baking sheet and freeze until the shrimp are cool to the touch, about 10 minutes (this stops them from overcooking)
• Cut the cooled shrimp into ⅓-inch pieces and transfer to a small bowl; cover and refrigerate until ready to serve
• When ready to serve, gently stir the shrimp, cucumber, tomatoes, and olive oil into the snapper mixture
• Taste and season with additional salt
• Transfer to a large serving bowl and garnish with cilantro leaves
• Serve immediately with tortilla chips