Ceviche Naranja
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
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