Recipe Detail

Shrimp Escabeche with Blood Orange Mojo

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Number of Servings:


  1. 2 cups - freshly squeezed blood orange juice or other orange juice
  2. 1 cups - fresh lemon juice
  3. 3 cloves - garlic (large) minced, divided
  4. - pinch of salt
  5. 1/2 teaspoons - dried crushed red pepper
  6. 2 pounds - cooked deveined peeled shrimp cut into 1/2-inch pieces
  7. 2 cups - chopped red bell pepper
  8. 1 1/2 cups - chopped celery
  9. 1 cups - chopped red onion
  10. 1/2 cups - chopped fresh cilantro
  11. 1/4 cups - olive oil
  12. - additional olive oil optional, for drizzling to serve
  13. - lemon wedges for serving
  14. - tortilla chips or pita chips for serving with


Combine orange juice, lemon juice and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt, and boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.

Mix shrimp, bell pepper, celery, red onion, cilantro and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper.

Cover and chill until cold, about 2 hours.

Arrange escabeche in shallow bowl. Drizzle with additional olive oil if desired. Serve with chips.


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