Orange Ceviche Recipes

SPICY ORANGE SHRIMP CEVICHE

Steps:

• 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.

CITRUS CEVICHE

Steps:

• In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper.

ECUADOREAN SHRIMP CEVICHE WITH ORANGES

Steps:

• Preheat the oven to 500 degrees.
• Line a baking tray with aluminum foil.
• Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
• Bake until charred, about 30 minutes.
• Set aside to cool.
• Meanwhile, bring a large saucepan of lightly salted water to a boil.
• Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes.
• Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
• When cool, drain the shrimp on paper toweling.
• Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
• Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth.
• Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss.
• Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.

SEA URCHIN CEVICHE WITH ORANGE CHILE DE ARBOL SAUCE

Steps:

• In medium saucepot combine the orange juice with the shallot, ginger, lemongrass, chile de arbol and garlic. Allow the orange juice to reduce by 2/3, then strain sauce and allow it to cool. When sauce is cool, add the lime juice.
• With a pair of scissors cut the top of each sea urchin making sure to discard any shell that might have broken loose in the urchin. With a paring knife, scoop and detach the urchin from the shell. When this is done, spoon a little sauce on each urchin, garnish with cilantro leaves and allow to sit for 15 minutes before serving.

CITRUS CEVICHE

Steps:

• In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
• Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

SCALLOP AND CARA CARA ORANGE CEVICHE

Steps:

• Scrub and thoroughly clean shells or wash in dishwasher; chill until ready to serve.
• Cut, peel and pith from oranges so that no white pith remains; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl and add shallot, serrano, lime juice and salt, stir to combine.
• slice scallops crosswise into 1/4" pieces and toss in orange mixture. Divide ceviche into chilled shells over crushed ice. Top with mint leaves, flakey sea salt and a drizzle of extra virgin olive oil.