Spicy Orange Shrimp Ceviche
Makes a great appetizer, party snack, side dish or main course! Also try using assorted seafood such a tilapia, crab, scallops, etc. I included the ketchup, but you can use sweet Ecuadorian tomato sauce as traditional or skip it altogether as I prefer! Some also like it on the side and let the guests choose. You can also place a dollop on the side of the martini glass as some restaurants do. You can flash cook the shrimp if preferred by placing in boiling water for 2 minutes before peeling and deveining them. You can make this with only an hour or so of "cooking" in the citrus juices, as you prefer. Also...I use 2-3 jalapenos and occasionally habenero for extra pep! Serve with a crisp but fruity sauvignon blanc (rochioli or girard)
INGREDIENTS
Nutrition- 1lb large shrimp
- 3⁄4cup fresh orange juice
- 1⁄4cup fresh lime juice
- 3tablespoons fresh lemon juice
- 2
- 1 -2jalapeno, seeded and thinly sliced
- 1⁄2
- 1⁄2teaspoon fresh ground pepper
- 1⁄2teaspoon ground cumin
- 1pinch ground cinnamon
- 1pinch ground cloves
- hot sauce
- 1
- 1
- 1⁄2
- 1
Optional
- 1⁄2cup ketchup
DIRECTIONS
- Peel and devein shrimp. Pat dry.
- In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeño, oregano, pepper, cumin, cinnamon and cloves and season generously with salt and hot sauce. Add the shrimp, red onion, tomato and chopped cilantro. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.
- Spoon the shrimp and sauce into martini glasses or onto small plates, garnish with endive spears and cilantro leaves and serve.