Shrimp Ceviche With Carrot Orange And Fennel Food

SHRIMP CEVICHE WITH CARROT, ORANGE, AND FENNEL

Steps:

• Make lemon oil:
• Cook oil, turmeric, and zest in a 1- to 2-quart saucepan over low heat, stirring frequently, 5 minutes. Transfer to a small bowl and chill at least 1 hour. Pour through a fine-mesh sieve into another small bowl (discard solids).
• Make sauce:
• Combine sauce ingredients in a 4- to 6-quart pot and boil, stirring occasionally, until reduced to about 2 cups, 30 to 40 minutes. Pour through a medium-mesh sieve into a bowl (discard solids), then set bowl in a larger bowl of ice and cold water to chill sauce.
• Make salad:
• Cook shrimp in cleaned 4- to 6-quart pot of boiling salted water until just cooked through, 1 to 2 minutes. Drain and transfer to another bowl of ice and cold water to cool. Drain and halve lengthwise, then chill, covered.
• Heat 4 tablespoons lemon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until just tender, about 3 minutes. Spread carrots with oil from skillet on a plate and chill.
• Grate zest from oranges into a large bowl. Cut remaining rind and white pith from oranges with a sharp paring knife and discard. Cut orange segments free from membranes and add to zest.
• Slice fennel and onion very thinly crosswise with slicer.
• Stir carrots into orange mixture along with fennel, onion, lime juice, remaining lemon oil, chives, mint, and salt.
• Mound salad on 8 plates and top with shrimp. Drizzle about 3 tablespoons carrot sauce around each mound.

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.

ORANGE CEVICHE

Steps:

• Cut the fish into one-inch squares. Place in a glass or ceramic bowl.
• Combine four tablespoons of the orange juice, the cider vinegar, orange peel and ground cumin, mix and pour over the fish. Toss gently, cover and refrigerate overnight.
• Drain the fluid from the fish mixture and fold in the remaining orange juice. Add the chili, scallions, jicama, avocado and coriander. Mix gently.
• Season to taste with salt and pepper and serve.

SHRIMP CEVICHE

Steps:

• Blanche shrimp in boiling water for about 1 minute, then shock in ice cold water. Strain when cooled.
• Cut shrimp into 1-inch pieces and add to bowl.
• Add citrus juice and marinate for 2 hours.
• Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
• Add avocados and cucumber before serving.