Recipes Spicy Orange Shrimp Seviche Be the first to rate & review! Ecuadoran beaches are lined with cevicherias. Although most of their offerings are made with raw seafood, in this recipe from Terry Zarikian—the Miami-based publicist and food editor of the Spanish language Selecta magazine—low-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.Plus: More Appetizer Recipes and Tips By Anya von Bremzen Anya von Bremzen Anya von Bremzen is a three-time James Beard Award-winning author and food writer. She frequently contributes to Food & Wine, Travel + Leisure, Saveur, and AFAR. Anya has published eight acclaimed cookbooks, including Mastering the Art of Soviet Cooking. She has taken readers on a culinary journey around the world through her writing.Experience: Moscow-born Anya von Bremzen was a concert pianist sidelined by a hand injury and looking for something to do. That something turned out to be her award-winning first cookbook, Please to the Table (1990), which launched her illustrious food writing career. She has taken readers around the world through her writing in magazines and cookbooks, from Russia, Turkey, and Spain to Latin America, Cuba, and Asia. In addition to winning three James Beard Awards, Anya was nominated six more times for her work. When she is not crisscrossing the globe on her many culinary adventures, Anya divides her time between New York and Istanbul.Education: Anya studied to be a concert pianist at The Juilliard School. Food & Wine's Editorial Guidelines Updated on December 30, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 35 mins Total Time: 8 hrs 30 mins Yield: 8 Ingredients 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 Salt 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 Directions 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. Notes One Serving 112 calories, 1.3 gm total fat, 0.2 gm saturated fat, 2 gm carb. Suggested Pairing A crisp but fruity California Sauvignon Blanc will blend with the tartness of the tomatoes and citrus marinade here. Rate it Print