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Ingredients
Serve this Citrus Shrimp Salsa, marinated in a mix of citrus juices and tossed with avocado and grapefruit segments, for a light, tangy appetizer.
- 1/2 cup Florida Orange Juice
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1/2 cup red onion, small dice
- 1 tablespoon jalapeño pepper, minced
- 4 tablespoons cilantro, chopped, divided
- 1 tablespoon minced ginger
- 1 teaspoon green jalapeño sauce
- 2 pounds Florida rock shrimp
- 1 avocado, cut into ½-inch dice
- 1/2 cup Florida Grapefruit segments
- 1/2 cup cucumber, cut into ½-inch dice
- 1/4 cup celery, cut into ¼-inch dice
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- To prepare marinade, combine orange juice, lemon juice, lime juice, red onion, jalapeño pepper, 2 tablespoons cilantro, ginger and jalapeño sauce in mixing bowl; remove and reserve 1/4 cup marinade.
- Add rock shrimp; cover and refrigerate for 3 to 4 hours, until shrimp is firm and no longer transparent. Remove shrimp from marinade; discard marinade. Place shrimp in clean mixing bowl; add 1/4 cup reserved marinade, avocado, grapefruit segments, cucumber, celery, 2 tablespoons cilantro and olive oil; toss gently to combine. Season with salt and pepper. Serve ceviche in chilled martini glasses.
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