Blood Orange, Shrimp, and Mango-Wasabi Ceviche Recipe

Blood Orange, Shrimp, and Mango-Wasabi Ceviche

from Rafael Palomino's Fiesta Latina

Ingredients:

Sections from 3 blood oranges (tangerines or regular oranges can also be used)
2 mangos. peeled, pitted, and diced
2 tablespoons finely diced red onion
1 tablespoon diced chives
2 tablespoons white balsamic vinegar
1 1/2 pounds cooked shrimp, peeled and deveined
1 teaspoon wasabi powder
Kosher salt and freshly ground black pepper
Fresh chives, cut into 2- to 3-inch pieces, for garnish
Juice of 1 blood orange
Juice of 6 regular oranges
Juice of 2 limes

Serves 6 as appetizer

Cuernavaca, the sunny Mexican mountain nestled city, was aptly named "city of eternal spring" by the Aztecs. It was here, several years ago, that I had the ceviche that inspired me to create this one. Serve it in a martini glass with chips, or in half a fresh coconut.

In a large ceramic or glass howl, combine the juice from the orange sections, the mangos, orange juices, lime juice, onion, chives, and vinegar. Add the shrimp, wasabi powder, and salt and pepper to taste. Cover and let sit at room temperature for half an hour. Garnish with the chives and serve immediately.

This and many other wonderful recipes may be found in
Rafael Palomino's Fiesta Latina from Chronicle Books