SHRIMP CEVICHE

By jarren

Ingredients

• 2 pounds unpeeled medium shrimp
• 3 tablespoons olive oil
• 1 orange, juiced
• 1 cup coarsely chopped parsley
• 1 cup coarsely chopped cilantro
• 1 tomato, chopped
• 1 red onion, coarsely chopped
• 1 tablespoon sugar
• 1 teaspoon salt, or to taste
• 3 limes, halved
• 2 heaping tablespoons ketchup

Details

Servings 8

Preparation

Step 1

In a large deep skillet, heat the shrimp with the juice and simmer, covered, for 5 minutes. With a slotted spoon, transfer the shrimp to a bowl. Add several ice cubes to the shrimp.

Strain the juice from the skillet. Transfer to a food processor.

Leaving 1 tablespoon of the parsley and cilantro for the garnish, add the remaining herbs to the blender with the tomato. Work to form a smooth mixture.

Peel the shrimp, halve them lengthwise, and return to the bowl. Stir in the onion,, sugar, salt, and parsley mixture.

Insert a fork into tine of'the lime Halves. Squeeze the juice over the shrimp, rotating the lime; discard any seeds. Continue with the remaining limes.

Stir in the remaining 2 tablespoons of oil and the ketchup. Toss well. Cover with plastic wrap and refrigerate for several hours or until cold.