One of the things I love about working at my restaurant is that we are encouraged to try new recipes and create new dishes while we work. The place I work at is a farm to table pub and pizzeria. That means every week we get new and local produce from the farms in our area. That also means our menu is constantly changing depending on the season and what the farms give us any given week. Recently we have gotten a lot of peppers and tomatoes. This Orange Shrimp Ceviche Recipe was inspired by what we had in the restaurant and what I wanted for dinner last week.
If you are unfamiliar with ceviche, it is basically south american sushi, sort of. Instead of cooking the fish or shell-fish with heat, you soak them in citrus juice. The acid from the juice “cooks” the seafood. Usually ceviche is made with white fish or scallops, instead of shrimp. The reason for this is that the acid in citrus juice continues to break down the protein for as long as it is in contact with it. For scallops and white fish, this is fine, they are touch and can take a few hour acid bath. With shrimp, the acid can make the meal “icky” for lack of a better word. The way I worked around this was to chop the shrimp into small pieces, ensuring the interior of the shrimp was finished before the exterior broke apart. Of course if you are not willing to take the risk, simply sub out the shrimp for scallops. It will hold up for a day or two, verses the hour or two for this recipe.
This Orange Shrimp Ceviche Recipe is delicious, requires no cooking, and is extremely refreshing. The staff of my restaurant loved it so much, we are adding ceviche to the menu this week. I am sure you will love it, too. This recipe is sure to become a regular on your weekly menu. It is sweet, salty, savory, and spicy, a perfect taste combination. As the last days of summer come and go, don’t miss the opportunity to be refreshed on a late August evening. Enjoy!
Orange Shrimp Ceviche Recipe
6-8 fresh shrimp
1 jalapeño, diced
1/2 red onion, diced
1 glove of garlic, minced
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon fresh mint, chiffonade
6 servings pico de gallo
De-vein the shrimp and remove the tail. Chop the shrimp into 1/2 inch pieces. Segment the orange. Chop the segments into 1/2 inch pieces, or about the same size as the shrimp. Juice the left over “trash” part of the orange into a bowl. Juice the limes and lemon into the same bowl. Cut the tomato and avocado into 1/2 inch pieces. Place the shrimp, orange, jalapeño, tomato, red onion, and avocado into a bowl. Add the garlic, paprika, cumin, salt and pepper. Add the orange, lemon and lime juice to the mixture. (Note, the moment the juice hits the shrimp they begin a reaction that cannot be undone. make sure everything else is ready to go before adding the juices to the raw seafood.) Stir gently. Place the whole bowl, covered, in the refrigerator for 30 minutes to an hour, or until the shrimp is “cooked” through, becoming white with no clear parts.
While the ceviche is cooking, make your corn chips. Take 3 corn gorillas and cut into 6 wedges a piece. Heat a frying pan with oil to 350º. Toss the gorilla segments in and cook for 10-30 seconds. The chips will become light brown and crisp. Remove from the oil, drain and lightly salt.
Serve as soon as the shrimp is done, to avoid an overcooked and slimy texture. Plate with homemade pico de gallo and fried corn tortilla chips. Garnish with the mint chiffonade and parsley, or cilantro if you like it.