Shrimp Escabeche with Blood Orange Mojo

By Janet-2

Ingredients

• • 2 cups freshly squeezed blood orange juice
• • 1 cup fresh lemon juice
• • 3 large garlic cloves, minced
• • ½ tsp. dried crushed red pepper
• • Pinch of salt
• • 2 lbs. cooked deveined, peeled shrimp, cut into ½ inch pieces
• • 2 cups chopped red bell pepper
• • 1 ½ cups chopped celery
• • 1 cup chopped red onion
• • ½ cup chopped fresh cilantro
• • ¼ cup olive oil
• • Tortilla chips.

Preparation

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.

Mix shrimp, red bell pepper, celery, red onion cilantro, and ¼ 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.

Arrange escabeche in center of plate and surround with tortilla chips.