Shrimp Ceviche with Oranges

 Shrimp Ceviche with Oranges

Serves 4


1 pound small sized shrimp; uncooked, cleaned and deveined 

¼  cup freshly squeezed lime juice

¼  cup freshly squeezed orange juice

¼  cup red onion, finely chopped

½  cup cherry tomatoes, cut in half

½  jalapeno, seeded and finely chopped 

2-3 mandarin oranges 

1 bunch of cilantro, chopped

¼ teaspoon salt

4 cups of mixed green or 4 lettuce cups


Place shrimp in a glass bowl and pour lime and orange juices over the shrimp. Refrigerate for at least 30 minutes or until the shrimp turn pink.


While the shrimp are marinating, combine onion, tomatoes and jalapenos in another bowl.  Peel the mandarin oranges over the bowl to catch the juices.  Section the oranges and add to the mixture. Reserve.


Once the shrimp are ready, pour the mandarin orange mixture over the shrimp, sprinkle with the chopped cilantro and season with salt. Toss to combine.  Serve over mixed greens or in a lettuce cup.



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