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Mid-Summer Coolness… Orange/Mint Ceviche & Shrimp Salad

Orange/Mint Ceviche & Shrimp Salad

Ingredients:

1 lb cooked shrimp
1 lb cod or other firm white fish, cut into bite-sized pieces
2 cloves minced garlic
1 red chilli pepper, minced
1 medium red onion, thinly sliced
juice from 6-8 limes
juice from 2-3 juice oranges
salt/pepper to taste
3 Tbsp of fresh mint leaves roughly chopped
1/2 Navel orange, peeled and segmented
2 Tbsp olive oil
2 Tbsp cilantro roughly chopped

Did I mention shrimp are my specialty?

Directions:
 
First sear the shrimp in one Tbsp of the olive oil over high heat, remove from the pan and set aside.
Add the fish, garlic, chilli pepper, and onion to a medium bowl, and then add the lime and orange juice on top. Be sure to submerge the fish completely into the citrus juice.
Cover and Allow the fish to marinate in the refrigerator for about 2 hours or until the fish is white and opaque and no longer translucent.
Toss in the cooked shrimp, cut up oranges, mint leaves, cilantro, then add salt and pepper to taste. Mix well drain the juice into a bowl. Refrigerate the seafood for an hour.
Plate your Ceviche, and whisk the olive oil with the strained juice citrus juice and pour it on top of the ceviche and served garnished with mint leaves or edible flowers for the ultimate summer feel:)
Bon Appetit!
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