Shrimp Escabeche with Blood Orange Mojo Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Cold shrimp dip served with chips.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Spanish

    Prep Time: 2 hour(s) 30 min
    Cook Time: 20 min


    Can be made 8 hours ahead; keep refrigerated.


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    Posted On:

    January 3, 2020

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