This dish combines Spanishescabeche(marinated poached fish) with a new take on mojo, a Cuban sauce typically made with the juice of tart oranges, garlic, and herbs.
Ingredients
Makes 12 servings
Step 1
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 15 minutes. Cool. Mix in crushed red pepper.
Step 2
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.)
Step 3
Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.
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Reviews (28)
Back to TopBeautiful and addictive! Wonderful for a summer evening. I have made this several times, served with light tortilla chips and everyone loves it. It can take more sea salt for seasoning than one would think. I am serving it tonight with Classic Sangria, Gourmet July 2005.
jcdurand
minneapolis mn
6/17/2015
One of my favorite recipes. I've made this multiple times and it always turns out great.
emloumar
5/29/2011
Love these! Have made them twice in two weeks. Based on other reviews and understanding Cevice, it is very important to undercook the shrimp before marinating (heavy boiling water for no more than 3 minutes with 15-20 count shrimp. The first time we ate them as apps. The second time we served as a first course plated over thinly sliced avacado. Both were fantastic.
Ann_Margaret
1/8/2010
The flavors to this dish are bright and refreshing. My guests and family loved it. I halved the recipe and still had some extra. I served it in bite size tortilla cups as an hors d'oeuvre. Will probably make again this weekend
akreit
melville, ny
8/20/2009
My sister in law made this for a preconcert dinner. What a treat! It is so refreshing, especially on a warm evening.
skylineridge
The Berkshires
8/17/2009
Great recipe - i made thsi over teh weekend and halved the recipe. Also took me 30 minutes rather than 15 to reduce the sauce. yummy with tortillas
Anonymous
boston, ma
7/13/2009
Outstanding and very easy. I agree any fresh OJ will work. My reduction took closer to 30 minutes, but aside from that I followed the recipe as written and it was a major success as a starter. I made the recipe for a 6 person dinner party so had some leftover; it lost some of the crunch but was still luscious for lunch the next day.
Anonymous
New York
4/5/2009
This was extremely successful at a big family dinner. I loved it and pretty much followed the recipe faithfully. I guess I'll have to find substitutes for blood oranges next summer because was so refreshing, it seems perfect for summer.
meatmanmike
Philadelphia
2/23/2009
I found this dish good but not great. My wife enjoyed it more. What I find interesting is that this really seems more of a summer dish in that it is a cold shrimp dish, yet blood oranges are a winter product in the States. Also, the blood oranges were a mess to work with. I will make this again, in the summer, for a picnic, using fresh-squeezed OJ.
jkonell
Santa Monica, CA
2/15/2009
The only problem with this dish, is that no one will ever forget it. It is so delicious, I've made it over and over. Everyone loves it!!!
raebabe
Long Island, NY
11/15/2007
I just found this recipe and already I've made it twice. It's delicious refreshing summer fare. I used lemons, oranges and a splash of pomegranate juice. I used the frozen seafood mix from Trader Joe's, calamari, shrimp and scallops. Fabulous!
jfain
Columbus, OH
6/26/2007
I get rave reviews every time I make this, and other than the blood oranges (which can be ommited without the recipe suffering), it's not very much work. This is a real stunner of an appetizer!
timobob
Portland, OR
3/14/2007
This is a winter recipe, as blood oranges are available in January/February. Don't bother looking for them any other time of year. This recipe took too much work for the effort; it is good but not worth the time.
TanyaLanzilotti
Berwyn, PA
5/29/2006
Despite much searching, I could not find blood oranges anywhere, so I used a mix of regular oranges and honey tangerines. Also, I used small salad shrimp, rather than chopping up large shrimp. Otherwise, I followed recipe exactly and it came out great. Beautiful to look at, and very fresh and bright tasting. I served this with pita chips and it was a big hit at the party. Will definitely do this again!
digigirl
Sugar Land, TX
5/15/2006
Great recipe. Couldn't find blood oranges so added a splash of cranberry juice for color. I substituted lime juice for some of the lemon. Also used siracha sauce. Everyone loved it and will definitely make it again.
Anonymous
Beaufort SC
5/8/2006
