5-7LimesEnough Fresh Lime Juice to cover the shrimp in a glass or ceramic bowl. (Don't use metal) Plus extra lime for after the curing.
2Cara Cara Oranges1 Juiced and 1 Peeled/Supremed
2Blood Oranges1 Juiced and 1 Peeled/Supremed
1AvocadoDiced
¼CupChopped Red Onion
¼CupChopped Cilantro
1Jalapeno or Serrano For spice or omit for no spice
Salt to taste
Tortillas Chips, Tostadas, and Lettuce leaves for serving.
Instructions
Curing the Shrimp: Dice shrimp into smaller chunks and place raw shrimp in a glass or ceramic bowl. Add enough fresh lime juice to cover the shrimp. Mix it well and place in the refrigerator for 20 minutes to cure. Shrimp should be a pale pink afterwards, then drain out the lime juice.
If you prefer to boil the shrimp, then bring a small pot of water to boiling, add whole raw shrimp, and turn off the heat once added. Stir shrimp around for a minute or 2, remove shrimp and place in cold water to stop cooking. Then cut shrimp into smaller pieces.
Juice 1 Cara Cara and 1 Blood Orange. Then peel each orange with a knife to remove all the skin and white pith. Then with a paring knife, go in and remove the segments. Cut each segment in half.
In a clean bowl, add cured or cooked diced shrimp, the orange juices, 1 squeezed lime, segmented orange pieces, diced red onion, chopped cilantro, diced avocado, and chopped jalapeno. Add some salt, I used about ½ tsp. Combine everything well and taste for seasoning. Serve with Tortilla chips, tostadas, or lettuce leaves. Store in refrigerator if not serving immediately.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.