Emerald Coast Shrimp Ceviche
Gulf Coast Shrimp are chosen for their sweet, delicate flavor and perfect texture, though you could use another firm white saltwater fresh fish like trigger or red snapper. It's like the canvas for our emerald sauce, absorbing all the zesty, spicy flavors. The shrimp are marinated for four to twenty-four hours, ensuring they're cooked by the acidity of the lime juice and orange juice, a traditional technique that preserves their tenderness and imbues them with an irresistible citrus tang.
Ingredients
- 12 oz Peeled and deveined Shrimp As fresh as possible, you can use frozen thawed shrimp as well.
- ¾ Cup Lime Juice Fresh is preferred. However, bottled lime juice will work as well.
- ¼ Cup Orange Juice
- ½ English Cucumber
- Juice of two Limes
- 2 tablespoon Cilantro
- Juice from one Mandrin Orange
- 1 ½ tablespoon Ginger
- 1 teaspoon Ground Tumeric
- ½ Large Jalapeno
- ½ Small Red Onion, chopped
- 1 Mandrin Orange, peeled, seeded and chopped
- ½ Yellow Bell Pepper, Seeded and Chopped
- 1 Roma Tomato, seeded and chopped
- 2 Cloves Garlic
Instructions
Prepare the Shrimp
- Peel, devein and chop the shrimp into ¼ to ½-inch cubes. MIx in the lime and orange juice, cover, and marinate in the refrigerator for four to twenty-four hours.
Prepare the Sauce
- In a small food processor or blender, add the English cucumber, juice of two limes, garlic, cilantro, mandarin juice, ginger, turmeric, and jalapeno, and puree until the sauce is finely chopped, and no chunks remain.
Chop the remaining Ceviche Ingredients
- Chop red onion, mandarin orange, yellow bell pepper, and Roma tomato to the same size as your chopped shrimp, ¼ to ½-inch cubes.
Mix the Ceviche
- After the shrimp is cooked and no longer gray, drain it and mix with the sauce and remaining ingredients. Garnish with avocado and cilantro, and serve with tortilla chips and hot sauce for an extra kick.
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