Traditional ceviche is made from raw fish, but to ensure the bright orange color of the shrimp, you need to start with cooked shrimp for this recipe. Unauthentic, perhaps, but it is good for those who cannot eat raw fish, don't like to make it at home, or just want to cut some corners. The shrimp is marinated in the juice and zest of oranges, with lime, shallots, and bright black olives. The flavor is citrus-sweet and briny, and served in little lettuce cups, the whole thing is fresh, lively, and perfect for Halloween.
Shrimp and Black Olive Orange and Lime Ceviche in Little Gem Lettuce Cups
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient and the French in a Flash series for Serious Eats.
Black and Orange: Shrimp and Black Olive Orange and Lime Ceviche in Little Gem Lettuce Cups
About This Recipe
- 1/2 pound jumbo shrimp, cut into 1/2-inch chunks
- The zest of 1 orange
- The juice of 1/4 orange
- The juice of 1 small lime
- 2 teaspoons olive oil
- 1 teaspoon very finely diced shallot
- Sea salt and freshly ground black pepper
- 12 medium to large pitted black olives, preferably black Cerignola, roughly chopped
- 2 to 3 heads of little gem lettuce (baby cos), leaves separated
Toss the shrimp in a bowl with the zest, citrus juices, olive oil, shallot, and salt and pepper. Cover with plastic, and leave to sit in the fridge for 1 to 2 hours.
Just before serving, toss in the black olives. I find that they tend to stain the shrimp, and diminish the orange and black look, if they are allowed to mingle with the shrimp for too long.
Separate the large leaves of the baby lettuces, and make cups from 2 of the larger leaves. Then, spoon some of the shrimp into the double-lettuce cups.