Avocado & Blood Orange Ceviche

The complete dish! Presentation can vary to taste and ingredients. For parties you can even present the dish family style.

After submitting my latest recipe for the Avocado Madness competition hosted by the great folks at Avocados from Mexico, several people asked me how to make ceviche.  Ceviche is raw fish that is chemically altered using citrus juice – in essence cooking it.  The citrus juice kills off the bacteria on the fish and changes the texture by coagulating the proteins.  Since it isn’t cooked by heating, it is normally served cold or at room temperature.

Traditionally, ceviche is served with avocado, cucumber, tomatoes, onions, and garlic.  You can, however, add a host of other vegetables and even fruits to your dish.  I’m going to share my secrets with you… but don’t go telling the entire world.  Okay, here it goes…

1.     It’s actually very simple to make.

2.     Always use fresh seafood.

3.     Always use fresh citrus juices.

4.     Have patience.

5.     Be willing to sacrifice a few pieces to ensure doneness.

6.     Use a glass bowl when marinating the seafood in the citrus bath.

7.     Start by cutting the fish into bite size pieces – don’t try cooking an entire piece of shrimp or fish.

8.     Don’t add the vegetables or fruit until the last 10 minutes of cooking or they will get mushy.

9.     If you are a little scared of eating it raw you can blanch it or par cook before marinating in the citrus bath to ensure it is fully cooked.

10.  Have fun and be creative with your recipe and presentation!

ACES (Avocado, Ceviche, Enchilada, Salad)

Step 1:  Blood Orange & Shrimp Ceviche

1/4 cup freshly squeezed blood orange juice

1/2 cup freshly squeezed lime juice

1/2 cup freshly squeezed lemon juice

1 pound 1-inch diced, peeled & deveined shrimp

6 crushed garlic cloves

1/4 onion, diced

1 teaspoon sea salt

1 whole jalapeño sliced length-wise

1 dry New Mexico chili pod

Combine ingredients together in a glass bowl.  A stainless steel or plastic bowl may stain or become discolored.

Refrigerate for 1 hour.  Check for doneness.  The shrimp should be opaque/white throughout.  Remove jalapeño and New Mexico chili pod from the liquid.

Step 2:  Avocado Truffle 

1/4 of an avocado

Thinly slice the avocado and place on plastic wrap forming a circle with the end of each avocado slice touching in the middle.  Place a spoon full of ceviche in the center.  Using the plastic wrap make the avocado into a sphere by wrapping into a little ball.  Refrigerate for at least 5 minutes.

Step 3:  Enchilada 

1 tortilla per enchilada


Enchilada sauce


Fry a tortilla in a bit of oil for 30 seconds.  Then place cheese and a bit of sauce in the middle of the tortilla and roll.  Place sauce and cheese on top of enchilada and melt in oven until the cheese is melted and gooey.

Let rest for 5 minutes.  Make 1 enchilada per salad.

Step 4:  Salad

fresh mixed greens

diced tomato

chopped cilantro

diced onion

diced blood orange

To build the salad place fresh greens in a bowl.  Sprinkle with blood orange, tomatoes, onion, and cilantro.  Add shrimp ceviche and 3 slices of avocado to salad.  Using a spatula place Enchilada slices onto salad.  Top with Avocado Truffle and edible flower as garnish.

Vote my recipe at  http://woobox.com/nydxhr/vote/for/62062

#chefsroll #avosfrommexico #avocadomadness

This is how the ceviche should look when you start chemically “cooking” it.

After 20 minutes from starting the citrus bath the color of the shrimp has changed drastically as well as its texture.

After an additional 20 minutes (a total of 40 minutes) your shrimp ceviche should be about done. Take a piece out and check its color (it should be white throughout) and texture (not overly chewy).

Always use fresh seafood and fresh fruit when making your ceviche.

By |2017-03-09T19:38:37+00:00March 4th, 2015|0 Comments

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