Shrimp and Oranges Ceviche
Recipe and photo by Leslie Dabney
Shrimp Ceviche with Oranges
- Yield: Serves 4
Description
Here is a savory way to enjoy the season’s sweet oranges. This inspired light main dish or side salad is by Leslie Dabney, aka the Vineyard Mom @thevineyardmomliving
Ingredients
- 1 pound small sized shrimp; uncooked, cleaned and deveined
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, cut in half
- 1/2 jalapeño, seeded and finely chopped
- 2–3 mandarin or Cara Cara oranges
- 1 bunch of cilantro, chopped
- 1/4 teaspoon salt
- 4 cups of mixed green or 4 lettuce cups
Instructions
Place shrimp in a glass bowl and pour lime and orange juices over the shrimp. Refrigerate for at least 30 minutes or until the shrimp turn pink.
While the shrimp are marinating, combine onion, tomatoes, and jalapeño in another bowl. Peel and section the oranges over the bowl and add the fruit and juices to the mixture. Set aside.
Once the shrimp have marinated, pour the orange mixture over the shrimp, sprinkle with the chopped cilantro, and season with salt. Toss to combine. Serve over mixed greens or in a lettuce cup.
Wine Pairing Suggestions: Omega Road Winery 2024 Sangiovese Rosé or JMC Cellars 2024 Pinot Gris
- Category: Entree salad
