Shrimp Ceviche

Recipe courtesy of chef Sam Gorenstein

Juice Base

- 1 cup freshly squeezed orange juice

- 1½ cup freshly squeezed sour orange juice

- 1½ cup freshly squeezed Key Lime juice

- 2 tablespoons Aji Amarillo paste

- 1 tablespoon chopped fresh ginger

- 2 stalks celery

- 4 garlic cloves

- 1 jalapeño, seeded

- 1 white onion, peeled

- 1 tablespoon pure honey

Garnish

- 1 red onion, thinly sliced

- 1 bunch cilantro, chiffonade

- 1 sprig Thai basil leaves, chopped

- 2 jalapeños, seeded and finely diced

- 2 sweet potato, blanched

- 2 yellow corn, blanched

- 2 Haas avocado, diced

- Sea salt

Shrimp

- 2 lb shrimp 51-60, peeled and deveined

- 1 carrot

- 2 celery branches

- 1 large white onion

- 4 garlic cloves

- 1 orange

- 1 lemon

- 1 Bay leaf

- Sea salt

- Black peppercorns

Directions

Juice Base

1) Combine all ingredients in a blender until smooth.

2) Pass through a fine mesh strainer.

3) Set aside.

Shrimp

1) In a large pot bring to a boil the carrots, celery, onions, garlic, orange slices, lemon slices, bay leaf, black peppercorns, and sea salt.

2) Add the shrimp and cook 1 minute approximately.

3) Let cool.

4) Cut in half, and reserve.

To Serve

1) In a large bowl combine shrimp, red onions, cilantro, Thai basil, jalapeños, avocado, and the prepared juice.

2) Season with sea salt.

3) Garnish with yellow corn, and sweet potato.