Spicy Orange Shrimp Seviche
- ACTIVE: 35 MIN
- TOTAL TIME: 8 HRS 30 MIN
- SERVINGS: 8
Ecuadoran beaches are lined with cevicherias. Although most of their offerings are made with raw seafood, in this recipe from Terry Zarikianthe Miami-based publicist and food editor of the Spanish language Selecta magazinelow-calorie, high-protein shrimp are quickly boiled before being marinated in a tangy mixture of orange, lime and lemon juices. Ketchup might seem a strange seviche ingredient but it's remarkably similar to the sweet tomato sauce Ecuadorans traditionally use.
- 1 pound large shrimp
- 1/2 cup ketchup
- 3/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 3 tablespoons fresh lemon juice
- 2 large garlic cloves, minced
- 1 jalapeño, seeded and thinly sliced
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon freshly ground pepper
- Large pinch of ground cumin
- Small pinch of ground cinnamon
- Small pinch of ground cloves
- Hot sauce
- 1 medium red onion, thinly sliced
- 1 medium tomato, seeded and cut into 1/2-inch dice
- 1/2 cup chopped cilantro, plus leaves for garnish
- 1 Belgian endive, spears separated
- Fill a medium bowl with ice water. Bring a large saucepan of salted water to a boil. Add the shrimp and immediately remove the pan from the heat. Let the shrimp sit in the hot water for 2 minutes, then drain and cool in the ice water. Drain the shrimp, then peel and devein them; 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.
A crisp but fruity California Sauvignon Blanc will blend with the tartness of the tomatoes and citrus marinade here.
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