A twist on a classic ceviche using oranges instead of the standard lime, and basil in place of cilantro.
Orange Basil Ceviche
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- 1/2 lb of the freshest shrimp possible
- 2 juicy limes
- 5 juicy oranges
- 1/2 red onion, diced
- 1 clove garlic, grated
- 2 tablespoons chopped basil
- Juice the limes and oranges through a strainer into a medium bowl that is large enough to fit the shrimp.
- Add onion, garlic, basil, and salt to taste.
- Chop shrimp into small pieces and add to citrus.
- Stir and be sure that the fish is fully submerged.
- Add more orange and lime juice if needed.
- Allow to sit in the fridge until the shrimp turns opaque and appears to be cooked.
- Depending on the smallness of your shrimp pieces, the freshness of both the citrus and the shrimp, and your desired level of doneness this could take between 15 minutes and 45 minutes.
- With a slotted spoon, remove some of the shrimp and place on a plate.
- Serve with your choice of chips, tortilla, sweet potato, puffed corn, crostini, or my favorite, a spoon.
- IMPORTANT NOTE: Consuming raw or under cooked shellfish may increase your risk of foodborne illness. Be sure to get the freshest shrimp you can get! It helps to know the source (i.e. fish monger or fisherman). If you DON'T know the source of your shrimp, this recipe would still taste good if you cooked your shrimp, then chilled it in the citrus mixture.