Ceviche naranja pickles shrimp and fish together in a sour orange marinade then mixes them in a spicy fresh pico de gallo.

Ceviche Naranja

By Sue Lau | Palatable Pastime

Ceviche Naranja  is my recipe  of the day  with the Fish Friday blogging  group. We get together  once per month to blog on related topics using fish and  other seafood (such as shrimp).

This  month the topic is on  Mexican seafood,  which is a favorite of many.

This recipe  is a variation  on one that my  friend Bergy shared at Zazz before which uses halibut.

I’ve enjoyed that one many times, but have come to add my own tweaks in that I like the naranja agria to give more complexity  to the citrus flavor.

The ceviche is nice either in a cup like a shrimp  cocktail or you can spread it out over toasted tostadas as a local  taqueria does which is fantastic.

Either way is  good with a little  bit of avocado added as well as a  lime wedge to   squeeze over the top.

Fish Friday

• • Camarones a la Diabla – Mexican Deviled Shrimp by Food Lust People Love
  • Ceviche Naranja by Palatable Pastime (You are Here!)
  • Crab Cakes with Jalapeño Aioli by Karen’s Kitchen Stories
  • Mexican Shrimp Casserole by A Day in the Life on the Farm
  • Mexican Style Shrimp by Sneha’s Recipe
  • Prawn Ceviche with Avocados by Culinary Adventures with Camilla
  • Salmon Tacos with Avocado Salsa by Making Miracles

Ceviche Naranja

This  dish is prepared with raw fish and  shrimp of course, which is pickled to give it a good flavor and mouth feel. That in  itself does not solve the issue of raw seafood.

So for this you will want to use fish and   shrimp that has been previously frozen at the market. Freezing at low enough temperatures helps to  keep it  safe. Home freezers do not get that cold, although commercial  ones do.

If it still  concerns you feel  free to make this  using steamed or cooked shrimp and fish. Make sure any cooked  fish  is  of the firm  type or it  will break apart. And I would probably keep the fish, even  firm fish,  in  a single layer to avoid jostling  it around too  much. The idea is chunks, not  flaked up like tuna salad.

You Might Also  Like:

Caldo de Camaron (Mexican Shrimp  Soup)

Seafood Enchiladas

Salsa Casera Roja (Orange Taquera Sauce)

Shrimp and  Cheese Chiles Rellenos

Grilled  Shrimp  Tacos with Cilantro Lime Crema

Ceviche Naranja

Ceviche Naranja

Sue Lau

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Prep Time 20 mins

Pickling time 8 hrs

Course appetizers

Cuisine Mexican

Ingredients

  

Note:

• Please use seafood previously frozen by the grocer in this recipe. Do not use fresh unfrozen seafood when serving seafood raw. Your home freezer is not suitable as it won't get cold enough.

Note:

• If you can't get naranja de agria you can sub orange juice with lime juice and a small amount of annato oil added (for color)

Ceviche:

• 8 ounces previously frozen halibut (thawed)
• 8 ounces previously frozen shrimp (thawed, peeled and deveined)
• 4 ounces freshly squeezed lime juice
• 4 ounces Naranja de agria
• 2 ounces white wine

Pico de Gallo:

• 1 cup chopped fresh tomato
• 1/2 cup chopped Vidalia onion
• 1/3 cup sliced scallions
• 2 fresh jalapenos (seeded and chopped)
• 1 clove garlic (minced)
• 1 tablespoon chopped cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano

Accessories:

• tostada shells
• sliced avocado
• lime wedges
• cilantro garnish

Instructions

 

• Dice fish into bite sized squares and prep shrimp.
• Marinate fish and shrimp in a ziplock bag for at least 8 hours with the lime juice, naranja agria (sour orange juice) and wine, squeezing out all the air to ensure complete coverage with marinade.
• Seafood should appear opaque and feel firm when ready.
• Combine ingredients for pico and set aside.
• Drain the marinade from the seafood and toss with the pico.
• Serve ceviche as a cocktail in a small cup or on crisp tostadas with accessories as desired.

Notes

From the kitchen of palatablepastime.com

Keyword Seafood

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