1
medium shallot, very thinly sliced into rounds
⅓
cup (or more) fresh lime juice
¼
cup fresh orange 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
Kosher salt
2
avocados, chopped
1
mango, chopped
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
Preparation
Step 1
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.
Step 2
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.