Aug
17
2015
0
By jacob burton
Description
A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.
Ingredients
2 c
Lime Juice 2
Oranges (Juice & Zest) 2
Fresno Chilis (Sliced) 2⁄3 c
Sugar 2 T
Salt (Kosher) 1⁄2 c
Rice Wine Vinegar 2
Lemon (Juice & Zest) 1
Shallot (Thinly Sliced)Instructions
- Combine all ingredients in bowl and whisk together.
- Let ingredients infuse in refrigerator overnight, or for at least 12 hours.
- Strain infused liquid through a fine mesh strainer.
- Use liquid to completely cover raw 16/20 shrimp and refrigerate for 24 hours.
Notes
This ceviche works great for a hot summer day, served in salads, with corn chips, on tostada shells or tacos.