Recipe: El Palacio's Blood Orange Ceviche

El Palacio Restaurant shares their Blood Orange Ceviche recipe.

1/4 cup freshly squeezed blood orange juice
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1 pound 1-inch diced, peeled & deveined shrimp
6 crushed garlic cloves
1/4 onion, diced
1 teaspoon sea salt
1 whole jalapeño sliced length-wise
1 dry New Mexico chili pod

Combine ingredients together in a glass bowl.  A stainless steel or plastic bowl may stain or become discolored. Refrigerate for 1 hour.  Check for doneness.  The shrimp should be opaque/white throughout.  Remove jalapeño and New Mexico chili pod from the liquid. 
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