Red Snapper, Shrimp, and Watermelon Ceviche
Cook shrimp in a medium pot of boiling salted water until pink on the outside but just barely cooked on the inside, about 45 seconds. Transfer to an ice bath; drain and pat dry. Cut shrimp into ½" pieces and transfer to a large bowl. Add red snapper, jalapeño, orange juice, and ½ cup lime juice; toss to combine. Chill, tossing occasionally, at least 20 minutes or up to an hour.
Add watermelon, onion, and avocado and toss to coat. Season with salt; toss in cilantro.
Spoon ceviche into a large shallow bowl or divide among bowls. Drizzle with chili oil and more lime juice. Serve with chips alongside.
6 ounces medium shrimp, peeled, deveined
6 ounces highest-quality skinless red snapper fillet, cut into ½-inch pieces
1 jalapeño, very thinly sliced into rounds
¼ cup fresh orange juice
½ cup fresh lime juice, plus more for serving
½ small watermelon, cut into 1-inch cubes (about 2 cups)
½ small red onion, very thinly sliced
1 avocado, chopped
½ cup coarsely chopped cilantro
Chili oil and plantain chips or tortilla chips (for serving)