Spiced Orange Shrimp Ceviche-Ecuador

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This appetizer is out of this world!

It comes from the aforementioned Greatest Dishes cookbook.

Chunky zesty sauce with crunchy onion and cool cilantro. A refreshing cooler for a hot summer day.

Most cerviches are raw fish "cooked" in lime juice and seasoned. This incarnation is more like a shrimp cocktail.

And I loved the presentation. We used the endive leaves to scoop up the cerviche.

The book states that ketchup is indeed an authentic cerviche ingredient in Ecuador. She also suggests using some chopped jicama for crunch or mango for sweetness.

Spiced Orange Shrimp Ceviche
From The Greatest Dishes: Around the World in 80 Recipes by Anya Von Bremzen

1 lb uncooked shrimp
1/2 cup ketchup
3/4 cup fresh orange juice
3 tbs fresh lemon juice
4 tbs fresh lime juice or more to taste
2 large garlic cloves chopped
1 small jalepeno cored and thinly sliced
1/2 tsp dried oregano
1/2 tsp fresh ground black pepper
large pinch ground cumin
small pinch ground cinnamon
small of ground cloves
dash of tabasco sauce
1 medium red onion quartered, thinly sliced
1 medium tomato seeded and diced
1/2 cup chopped cilantro leaves plus more for garnish
2 tbs olive oil
Belgian endive for garnish

Boil salted water and add shrimp. Remove from heat and let sit for 1 1/2 minute. Drain and immediately place shrimp in ice water. Drain, pat dry, peel and devein shrimp.

Place ketchup in a large bowl and whisk in the orange juice until blended. Whisk in lemon and lime juices. Add garlic through tabasco. Taste and adjust lime juice. It should be sweet tart and spicy.

In a large non-reactive bowl toss shrimp, onion tomato and cilantro. Pour the marinade over shrimp and toss in the oil. Cover and refrigerate 8-24 hours tossing once or twice.

Serve in martini glasses with the endive as a garnish