Ingredients
- 125 ml Florida orange juice
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1/2 medium red onion, small dice
- 1 tablespoon jalapeño pepper, minced
- 4 tablespoons coriander, chopped, divided
- 1 tablespoon minced ginger
- 1 teaspoon green jalapeño sauce
- 900 g Florida rock shrimp
- 1 avocado, cut into 1-centimetre dice
- 100 g Florida grapefruit segments
- 50 g cucumber, cut into 1-centimetre dice
- 50 g celery, cut into ½-centimetre dice
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Preparation
To prepare marinade, combine orange juice, lemon juice, lime juice, red onion, jalapeño pepper, 2 tablespoons coriander, ginger and jalapeño sauce in mixing bowl; remove and reserve 50 ml marinade.
Add rock shrimp; cover and refrigerate for 3 to 4 hours, until shrimp is firm and no longer transparent. Remove shrimp from marinade; discard marinade. Place shrimp in clean mixing bowl; add 50 ml reserved marinade, avocado, grapefruit segments, cucumber, celery, 2 tablespoons coriander and olive oil; toss gently to combine. Season with salt and pepper. Serve ceviche in chilled martini glasses.
