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.
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- Salmon Tacos with Avocado Salsa by Making Miracles
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.
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- 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.
- 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)
- 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
- tostada shells
- sliced avocado
- lime wedges
- cilantro garnish
- 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.