Shrimp Ceviche with Citrus & Fennel
With Cinco de Mayo around the corner, Chef Tracey has a tangy, refreshing appetizer to celebrate the occasion. This Shrimp Ceviche recipe has a flavor profile and festive brightness that is a terrific match with our Monterey Pinot Gris and a warm afternoon on the deck.
We used chips, but butter lettuce cups are a delicious and healthy alternative.
We’re whipping up a batch for Tres de Mayo and Cuatro de Mayo, too!
Shrimp Ceviche with Citrus & Fennel
Serves: 4-6
Ingredients
For the poaching liquid:
- 1 quart water
- 1 cup white wine, such as La Crema Pinot Gris
- 1 orange, juiced and sliced
- 1 tsp. coriander seed
- 1 tsp. fennel seed
- 1 bay leaf
- Kosher salt
- 1 lb. fresh (16/20) shrimp, cleaned and deveined, cut into 1/3
- 2 quarts ice
For the ceviche:
- 1 orange, zested & segmented*
- 1 grapefruit, segmented
- ½ cup fennel, diced
- ¾ cup lime juice (approximately 4 limes)
- ½ cup red onion, diced
- 1 Tbsp. mint, chopped
- 1 lb. shrimp, cooked poaching liquid
- Kosher salt
Instructions
- In a 4-quart pot, add the water, wine, orange juice, orange slices, coriander, fennel and bay leaf; bring to a boil. Remove from heat, cover and allow to steep for 15 minutes.
- Strain out the solids and pour liquid back into pot. Discard the solids. Bring liquid back to a boil. Once at a rolling boil, pour shrimp into the seasoned liquid. Stir to ensure even cooking. Remove pot from the heat.
- Shrimp will turn white when done, approximately 45 seconds to 1 minute.
- Pour off ¾ of the liquid and add ice. Once the shrimp are ice cold, drain and dry well. Reserve cold.
- Combine the orange through mint and toss in a small bowl. Add poaching liquid and chilled shrimp and season to taste. Serve chilled in a bowl on ice with salty tortilla chips or butter lettuce cups.
* To segment the citrus.
Slice a little off the top and bottom of the fruit to provide a stable cutting surface.
Trim away the skin and pith by starting at the top and slicing downwards following the curve of the fruit.
Try to cut away all of the skin and pith without taking too much of the fruit. Working over a bowl to collect the juice, cut into one of the segments by slipping the knife between one of the segments and the connective membrane.
Cut until the middle of the orange is reached, being careful not to cut through any of the membrane.
Scoop out the segment and pry it away. The side that is still attached to a membrane will peel away.
Repeat this process with the remaining segments.
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