Spicy Orange Shrimp Ceviche

1. 1

   Peel and devein shrimp. Pat dry.

2. 2

   In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeno, oregano, pepper, cumin, cinnamon and cloves and season generously with salt and hot sauce. Add the shrimp, red onion, tomato and chopped cilantro. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.

3. 3

   Spoon the shrimp and sauce into martini glasses or onto small plates, garnish with endive spears and cilantro leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.