Red Snapper & 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 jalapeno juice (from an 11- to 12-ounce can or jar of pickled jalapenos)
• 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

1. Fill a bowl with ice water.
2. In a medium saucepan of salted boiling water, cook the shrimp until just white throughout, about 3 minutes.
3. Drain and transfer the shrimp to the ice bath to cool, then drain and halve lengthwise.
4. Transfer the shrimp to a bowl, cover and refrigerate.
5. In a large bowl, mix the lemon juice, lime juice, jalapeno juice and 1 tablespoon of salt.
6. Immerse the snapper in the juices, cover and refrigerate for at least 2 hours and up to 4 hours.
7. Drain the snapper and return it to the bowl.
8. Add the onion, cilantro and shrimp and mix well.
9. Season with salt.
10. Transfer the ceviche to a serving platter and drizzle with the sesame oil.
11. Garnish with the sesame seeds and avocado wedges and serve with tortilla chips.

shrimp, lemon juice, lime juice, jalapeno juice, kosher salt, red snapper, red onion, cilantro, sesame oil, sesame seeds, avocado

Taken from www.foodandwine.com/recipes/red-snapper-shrimp-ceviche (may not work)