Spicy Orange Shrimp Ceviche Food

SHRIMP CEVICHE

Steps:

• Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
• Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.

JOSE'S SHRIMP CEVICHE

Steps:

• Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
• Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.

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.

SPICY ORANGE SHRIMP CEVICHE

Steps:

• Peel and devein shrimp. 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.

SPICY SHRIMP CEVICHE

Steps:

• Combine shrimp in a non-reactive glass bowl with 1/2 cup lime juice. Cover with plastic wrap and transfer to the fridge for 20 minutes. After 20 minutes, the shrimp should be opaque.
• Drain lime juice from the shrimp and toss it with the remaining ingredients. Season to taste with salt and pepper. Serve immediately with tortilla chips.

SHRIMP WITH SPICY ORANGE FLAVOR

Steps:

• Combine oil and garlic in a skillet no larger than 10 inches across. Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When garlic is blond, stir in chiles, orange zest, and orange juice. Add shrimp, and raise the heat to high.
• Cook, stirring occasionally and sprinkling with salt, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the cilantro and the lemon juice. Taste, and adjust seasoning. Serve garnished with the remaining cilantro.

TASTY HABANERO SHIMP CEVICHE

Steps:

• Peel and devein Shrimp with a Shrimp Deveiner or small kitchen knife. A quick and easy way to clean your shrimp is to clean them under a running faucet or underwater in a bowl.
• In a pot add water, about half ways. Add one teaspoon of salt to the water.
• Add Shrimp to boiling water. You want to cook the shrimp for no more than 45 seconds or when they start to turn slightly pink.
• Remove them immediately and add them to a bowl of ice water. The goal is to stop them from overcooking.
• Once they are cool, cut the shrimp in thirds or halves depending on the size of the shrimp. Usually in three parts.
• Add them to a bowl with one teaspoon of salt.
• The Veggies.
• Peel a medium size cucumber and dice into cubes or thin slices.
• Peel and cut the red onion into thin slices. Combine both veggies into a bowl and add one teaspoon of salt.
• queeze the juice of 10 limes with a lemon squeezer and add the habaneros to a high-speed blender. If you don't have a high-speed blender like a Vitamix or Blentec remove the seeds from the habaneros. Blend for about a minute at high speeds.
• Add the blended habaneros with the lime juice in the bowl of shrimp, enough to cover them.
• Allow the shrimp to cook in lime juice for a minimum of 2 hours in the refrigerator or overnight, before combining the veggies with the shrimp. Drain any excess lime juice and combine all the ingredients together, tossing them gently.
• Garnish with avocado slices and serve with tostadas or saltine crackers.

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.

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.

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.