Orange Shrimp Ceviche
Login Register
Login to your account
Create an account * * Required field
The name you entered is not valid.
Please enter a valid username. No space at beginning or end, at least 2 characters and must not contain the following characters: < > \ " ' % ; ( ) &
Password invalid.
The passwords you entered do not match. Please enter your desired password in the password field and confirm your entry by entering it in the confirm password field.
Invalid email address
The email addresses you entered do not match. Please enter your email address in the email address field and confirm your entry by entering it in the confirm email field.


Orange Shrimp Ceviche

Share |
 

Egg Free

  |  

Gluten Free

  |  

Milk Allergy

  |  

Organic

  |  

Peanut Free

  |  

Soy Free

  |  

Tree Nut Free

  |  

Wheat Free

 
  • Ingredients

    1 large organic tomato, halved, seeds removed
    2 organic jalapeno peppers, halved, seeds removed (you can keep the jalapeno seeds for extra spice)
    1 organic red bell peppers, halved, seeds removed
    1/2 organic yellow onions, peeled
    1 lb medium shrimp, deveined, peeled, halved lengthwise
    3/4 cup organic lime juice, freshly squeezed
    1/2 cup organic orange juice, freshly squeezed
    1/4 cup organic tomato juice
    1 tablespoon organic sugar
    1 1/2 teaspoons kosher salt (to taste)
    Tabasco sauce
    2 tablespoons organic chives, chopped
    2 tablespoons organic scallions, finely sliced
    1/4 cup organic cilantro, chopped

  • Methods / Steps
    Preheat the oven to 500 degrees.
    Line a baking tray with aluminum foil.
    Place the organic tomato, organic jalapenos, organic bell pepper and organic onion, cut sides down, on the pan.
    Bake until charred, about 30 minutes.
    Set aside to cool.
    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 or until cooked.
    Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
    When cool, place the shrimp on paper towel to remove excess water.
    Place shrimp to a large glass 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.
    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 fresh organic chives, organic scallions, and organic cilantro.