Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds very fresh shrimp or white-fleshed ocean fish, such as Grouper, Wahoo, sea bass, or red snapper

  2. 2/3 cup fresh lime juice

  3. 1/4 cup plus 2 tablespoons fresh orange juice

  4. 1/4 cup plus 2 tablespoons pineapple juice

  5. 1/4 cup finely diced yellow bell pepper

  6. 1/4 cup finely diced red bell pepper

  7. 3 tablespoons minced red onion

  8. 2 tablespoons minced Serrano or jalapeno pepper

  9. 2 teaspoons minced garlic

  10. 2 teaspoons minced ginger

  11. 4 large tomatillos, peeled, washed and cut in half, or 8 mini tomatillos, peeled and washed

  12. 1/4 cup chopped fresh cilantro leaves

  13. 2 tablespoons good quality extra-virgin olive oil

  14. 2 teaspoons kosher salt

  15. Lime wedges, for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add the cilantro, olive oil and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with lime wedges.

  3. Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.


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