Ceviche seems to be mentioned a lot on Bravo, so I wanted to give it a shot as one of my Bravo-inspired recipes! I’ve ordered it out, but never actually made it. I admit, it’s a little concerning to eat uncooked seafood, but I’m still alive.
I did sort of wing this, and didn’t exactly measure, so keep that in mind.
My spin that made it a little different is the addition of the orange. A lot of recipes use lemon as the acid, but I prefer lime.
You could switch it up with lemon if you like. I would keep the orange though. It adds some sweetness.
This should make 4 servings, approximately.
½ lb medium or large raw shrimp, peeled and deveined tails off and coarsely chopped
Juice of two limes and one Cara Cara orange.
One additional lime and orange to cut into wedges to add to marinade, optional. Also can use slices or wedges for garnishing.
Half of to one small jalapeno pepper, chopped, according to taste. Be careful not to make it too hot so it doesn’t take over.
One small red onion, diced
One English Cucumber, diced
Chopped Fresh Italian Parsley. I didn’t measure, it’s parsley. Use your judgment. If you like cilantro, you can replace with that. I do not like cilantro.
Salt and pepper to taste
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Marinade the prepared shrimp in the lime and orange juice. Add some jalapeno pepper slices, lime and orange wedges to the marinade, if desired.
I marinaded the shrimp for a full hour.
Add the chopped veggies and parsley and mix together.
You can place the mixture in individual pretty dishes, or you can place it all in a big bowl.
You can also use it as a dip with corn chips or crackers.
Enjoy!
