Spicy Orange Shrimp Ceviche
Brighten up your table with this Spicy Orange Shrimp Ceviche—a vibrant and zesty dish that blends the sweetness of fresh orange juice with the tang of lime and lemon, creating a tantalizing citrus marinade. Tender, bite-sized shrimp are lightly cooked and then chilled, absorbing the bold flavors of jalapeño and Tabasco while mingling with crisp red onions, juicy Roma tomatoes, and fragrant cilantro. Creamy diced avocado added just before serving provides a perfectly balanced contrast. Ready in just 30 minutes, this refreshing ceviche is perfect for a light appetizer or a show-stopping party dish. Serve it chilled with tortilla chips or on a bed of lettuce for a deliciously spicy, citrus-infused seafood treat! Keywords: shrimp ceviche recipe, spicy ceviche, citrus shrimp appetizer, orange shrimp ceviche.
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Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 0.5 cup Fresh orange juice
- 0.25 cup Fresh lime juice
- 0.25 cup Fresh lemon juice
- 0.5 cup Red onion, finely diced
- 2 large Roma tomatoes, diced
- 0.25 cup Fresh cilantro, chopped
- 1 small Jalapeño pepper, finely diced
- 1 large Avocado, diced
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Tabasco or other hot sauce
- 4 cups Ice water
Instructions
Fill a medium-sized pot with water and bring it to a boil on medium-high heat.
Prepare a bowl of ice water with 4 cups of cold water and set it aside.
Add the shrimp to the boiling water and cook for 2-3 minutes, or until they turn pink and opaque.
Using a slotted spoon, transfer the cooked shrimp immediately to the ice water to stop the cooking process. Let them chill for a few minutes.
Drain the shrimp from the ice water and pat them dry with a paper towel. Then, chop the shrimp into bite-sized pieces and place them in a medium mixing bowl.
In a small bowl, whisk together the fresh orange juice, lime juice, lemon juice, Tabasco, salt, and black pepper to make the marinade.
Pour the marinade over the chopped shrimp, ensuring that the shrimp are fully submerged in the citrus mixture. Cover the bowl and let it marinate in the refrigerator for 20 minutes.
While the shrimp marinates, dice the red onion, Roma tomatoes, and jalapeño, and chop the cilantro.
After 20 minutes, remove the shrimp from the refrigerator and stir in the diced red onion, Roma tomatoes, jalapeño, and cilantro.
Carefully fold in the diced avocado just before serving to preserve its texture.
Taste and adjust seasoning with additional salt or hot sauce if needed.
Serve the Spicy Orange Shrimp Ceviche chilled, accompanied by tortilla chips or on a bed of lettuce for a light and refreshing meal.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 23.6 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3298 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
