Shrimp Escabèche with Citrus Mojo

Just a quick post to tell you about the fabulous dinner we had at this month’s foodie potluck dinner. The theme was Tapas, and who can’t get on board for that? Tapas (or small plates) give you an excuse to eat 5 different things for dinner instead of just one. Sign me up.

In the true spirit of Tapas, most of the dishes had a decidedly Spanish flair. We had Spiced Marcona Almonds, Marinated Mushrooms, Crab Tostadas, and Crispy Horseradish Tofu. I made this Shrimp Escabèche with Citrus Mojo – a most excellent riff on ceviche, and the most amazing Sweet Basque Cream over Berries for dessert. (Sorry, definitely no photo of that – you guessed it – gone entirely too fast.)

You’ll have to wait for the Cream recipe, but here’s the scoop on this Ceviche. It would work smashingly for brunch, as a light lunch, an appetizer, or a side dish at a picnic. It has a light citrus-y flavor that packs a really refreshing, summery punch. The veggies add a crunch that compliment the shrimp’s texture perfectly. You can serve it up in individual servings in swanky bowls or glasses, or as a dip with pita chips. Either way, it only gets better in the fridge, so it’s perfect to make ahead. If traditional ceviche’s uncooked fish is intimidating to you, try this rendition – it starts with cooked shrimp that finishes in the acid. Enjoy!

Shrimp Escabèche with Citrus Mojo

Click here to print this recipe.
Adapted from Epicurious.com
Time to prepare: 2 ½ + hours (½ active)
Serves: 10 – 12 as an appetizer

2 cups freshly squeezed orange juice
1 cup fresh lemon juice
3 large garlic cloves, minced, divided
Pinch of salt
1/2 teaspoon dried crushed red pepper

2 pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces
2 cups chopped red bell pepper
1 1/2 cups chopped celery
1 cup chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup olive oil

Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 25 minutes. Cool. Mix in crushed red pepper.

Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)

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