Citrus Shrimp Ceviche Recipe

Shrimp Ceviche bursting with citrus flavors from Cara Cara and Blood oranges for a refreshing no-cook meal.

📝 Ingredients

• 1 pound Raw Shrimp (Cut into smaller chunks)
• 5-7 Limes
• 2 Cara Cara Oranges (1 Juiced and 1 Peeled/Supremed)
• 2 Blood Oranges (1 Juiced and 1 Peeled/Supremed)
• 1 Avocado (Diced)
• 1/4 Cup Chopped Red Onion
• 1/4 Cup Chopped Cilantro
• 1 Jalapeno or Serrano (For spice or omit for no spice)
• Salt to taste
• Tortillas Chips, Tostadas, and Lettuce leaves for serving.

👨‍🍳 Instructions

1. 1Curing the Shrimp: Dice shrimp into smaller chunks and place raw shrimp in a glass or ceramic bowl. Add enough fresh lime juice to cover the shrimp. Mix it well and place in the refrigerator for 20 minutes to cure. Shrimp should be a pale pink afterwards, then drain out the lime juice.
2. 2If you prefer to boil the shrimp, then bring a small pot of water to boiling, add whole raw shrimp, and turn off the heat once added. Stir shrimp around for a minute or 2, remove shrimp and place in cold water to stop cooking. Then cut shrimp into smaller pieces.
3. 3Juice 1 Cara Cara and 1 Blood Orange. Then peel each orange with a knife to remove all the skin and white pith. Then with a paring knife, go in and remove the segments. Cut each segment in half.
4. 4In a clean bowl, add cured or cooked diced shrimp, the orange juices, 1 squeezed lime, segmented orange pieces, diced red onion, chopped cilantro, diced avocado, and chopped jalapeno. Add some salt, I used about ½ tsp. Combine everything well and taste for seasoning. Serve with Tortilla chips, tostadas, or lettuce leaves. Store in refrigerator if not serving immediately.