Recipe: Shrimp Ceviche and Blood Orange Margarita
Tis the season for spending extra moments in the sun with refreshing snacks and drinks, especially by water! This Blood Orange Margarita & Shrimp Ceviche is the perfect combo for entertaining guests or a little R&R time for just you. Shrimp Ceviche and Chips is a light and refreshing dish that’s perfect for any occasion, whether it’s a party or just a snack. The shrimp is marinated in a mixture of lime juice, scallions, jalapeño, and salt, which gives it a bright and zesty flavor. The addition of diced avocado adds a creamy and luxurious texture to the dish.
Follow along below for the recipes, and stay tuned for more this Summer!
Blood Orange Margarita
4 limes, juiced
2 blood oranges, juiced
4 oz. Cointreau
8 oz. tequila
Up to 2 oz. agave syrup (optional, for a sweeter version)
Salt and dried rose petals for rim (optional)
Dried rose petals, blood orange slices or lime wedges for garnish (optional)
– In a large pitcher, mix the lime juice, blood orange juice, Cointreau, and tequila. Refrigerate until chilled, for at least 30 minutes.
– If you prefer a sweeter margarita, add up to 2 oz of agave syrup to the pitcher.
– Spread a small mound of salt and dried rose petals (if using) on a small plate. Moisten the outer rim of 4 glasses with an orange or lime juice, then dip the rims into the salt to lightly coat.
– Fill the glasses with the margarita mix.
– Garnish with a slice of blood orange or a lime wedge (optional).
– Enjoy your delicious blood orange margaritas with loved ones.
Shrimp Ceviche
10 oz medium shrimp, peeled and deveined
3 tbsp fresh lime juice (from 3 limes)
2 tbsp finely chopped scallions, plus extra for garnish
1 jalapeño pepper, stem, ribs, and seeds removed, finely chopped (about 2 tbsp)
1 tsp coarse salt
1 ripe avocado, pitted and cubed
Black sesame seeds, for garnish
Tortilla chips for serving
– In a medium pot, bring water to a boil. Add the shrimp and cook until they turn opaque, about 1 minute. Use a slotted spoon to transfer the shrimp to a plate and let them cool. Cut the shrimp into small 1/4-inch pieces.
– In a medium bowl, mix together the shrimp, lime juice, scallions, jalapeno, and salt. Stir to combine, then refrigerate for at least 30 minutes or up to 2 hours.
– Just before serving, cut the avocado into small 1/4-inch cubes and gently fold them into the shrimp mixture.
– Serve the shrimp ceviche in a bowl, garnished with extra sliced scallions and black sesame seeds.
– Accompany the ceviche with tortilla chips on the side for dipping.
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