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Yield: 4 appetizer portions
Ingredients:
1 1/2 pounds very fresh shrimp or white-fleshed ocean fish, such as
Grouper, Wahoo, sea bass, or red snapper
2/3 cup fresh lime juice
1/4 cup plus 2 tablespoons fresh orange juice
1/4 cup plus 2 tablespoons pineapple juice
1/4 cup finely diced yellow bell pepper
1/4 cup finely diced red bell pepper
3 tablespoons minced red onion
2 tablespoons minced Serrano or jalapeno pepper
2 teaspoons minced garlic
2 teaspoons minced ginger
4 large tomatillos, peeled, washed and cut in half, or 8 mini tomatillos, peeled and washed
1/4 cup chopped fresh cilantro leaves
2 tablespoons good quality extra-virgin olive oil
2 teaspoons kosher salt
Lime wedges, for serving
Method:
Place the shrimp in a glass dish with the lime juice, orange juice, pineapple juice, bell peppers, onions, Serrano pepper, garlic and ginger, tossing to coat. Add in the tomatillos. Cover and refrigerate for 3 to 4 hours, until shrimp is "cooked" to the desired degree, stirring occasionally.
Add the cilantro, olive oil and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with lime wedges.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
More Shrimp Recipes:
Emeril's Grilled Citrus Shrimp
Emeril's Shrimp Salad
Rocco Dispirito's Shrimp and Cherry Tomatoes
This recipe was featured on the A Meal to Remember episode of Emeril Green.
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