Sangrita Shrimp Ceviche



The addition of orange juice to the traditional seafood marinades of lemon and lime, gives a slightly sweet balance to this ceviche. Adding a little bit of hot pepper, shallots and fresh chopped herbs is all the dish needs to create an elegant start to the party.

Serves 8


Season the shrimp with salt and pour the lime, orange and lemon juices over the shrimp. Cover and refrigerate for 3 hours to "cook" the shrimp.

Cut the tomatoes in half crosswise and light squeeze out the seeds. Grate the tomatoes into a large mixing bowl using a box grater, discarding the skin. Stir in the shallots, Serrano pepper, chives, oregano and olive oil to the grated tomatoes; season to taste with salt and pepper.

Add the shrimp along with 1 cup of the citrus juice to the tomato mixture and stir until fully incorporated.



3 ½ pounds small shrimp,
   peeled and deveined and
   cut in half
1 cup lime juice
1 cup orange juice
1 cup lemon juice
2 medium tomatoes
2 shallots, peeled and finely
1 serrano pepper, stem and
   seeds removed and finely
3 tablespoons thinly sliced
   fresh chives
1 tablespoon chopped fresh
3 tablespoons olive oil
- fine sea salt and freshly
   ground pepper

Justin Gilman

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