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Red Snapper and Shrimp Ceviche with Avocado

Red Snapper and Shrimp Ceviche with Avocado

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Taste the ceviche after you have let it sit 20 minutes. We like our ceviche just done but you can go a few minutes under or over depending on your preference. This recipe is from Commander's Palace in New Orleans, LA. Read more about the restaurant's legendary Family Meal here.


  • 1 medium shallot, very thinly sliced into rounds
  • ⅓ cup (or more) fresh lime juice
  • 1 tsp. crushed red pepper flakes
  • 8 oz. best-quality skinless, boneless red snapper fillet, cut into ½" pieces
  • 8 oz. rock shrimp, halved lengthwise, or small shrimp, peeled, deveined, cut into ½" pieces
  • 1 14-oz. can hearts of palm, drained, sliced crosswise
  • 6 canned piquillo peppers or roasted red peppers from a jar, finely chopped
  • 1½ cups torn mixed tender herbs (such as basil and/or cilantro)
  • 2 Tbsp. extra-virgin olive oil

Recipe Preparation

  • Combine shallot, lime juice, orange juice, and red pepper flakes in a large bowl. Add red snapper and shrimp, season with salt, and toss gently to combine. Let sit, tossing occasionally, until fish firms up slightly, 20–25 minutes.

  • Add avocados, mango, hearts of palm, piquillo peppers, herbs, and oil to ceviche and toss to coat. Taste and season with more salt and/or lime juice if desired.

Recipe by Commander's Palace, New Orleans, LAReviews Section

Watch the video: How to make THE BEST Mexican Style fish ceviche (May 2022).