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
¼CupChopped Red Onion
1Jalapeno or Serrano For spice or omit for no spice
Salt to taste
Tortillas Chips, Tostadas, and Lettuce leaves for serving.
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.