Shrimp And Orange Ceviche
Source: CHEF
Ingredients
20 lbs. Shrimp, firm fresh fish, and scallops in whatever ratio is preferred
16 oz. lemon juice
16oz. orange juice, finely grated zest of 4 oranges
1c. lime juice
4 c. red onion, fine dice
6 c. tomato, small dice
6 chipotle peppers, finely diced
¼ c. kosher salt
½ c. hot sauce
2 bunches fresh cilantro, coarsely chopped
Directions
Cut all seafood into ½ inch or smaller pieces. In a non-reactive bowl or pan, mix all ingredients, except cilantro. Let sit overnight occasionally stirring to allow even exposure to the acidic citrus juices; they actually cook the seafood. Add the
cilantro and serve with tortilla chips. This can be served plated as a banquet style appetizer, or served on a buffet, taking care to ice the dish and maintain safe food temperatures.
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Appetizer Shrimp Orange Ceviche
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