Shrimp Ceviche

Ceviche is a simple and at the same time unusual dish of fish and seafood that came to the world cuisine from Peru.

Ingredients

• 2 tablespoon extra virgin olive oil
• 4 oranges or sour oranges
• 30-35 medium shrimp, peel, shell set aside
• 1 tablespoon Jamaican peppercorns
• 6 sprigs of cilantro + 2 tablespoons finely chopped
• 1/4 cup fresh lime juice
• Red habanero peppers, seed, and chop finely
• 3 cloves of garlic, finely chopped
• 1/2 small red onion, chopped thinly
• 1 large tomato, chopped
• Kosher salt to taste

Directions

1. Remove the zest from half of one orange and set aside. Squeeze the juice out of the oranges: you need about 3/4 cup. Add shrimp shells, pepper, cilantro sprigs, orange zest, salt, and 4 cups water to a saucepan and bring to a boil.
2. Reduce heat to medium-low and simmer for 10 minutes. Strain the broth through a fine sieve, discard solids. Add shrimp to the broth and cook until tender, about 5 minutes. Arrange the shrimp on plates, add the chopped tomato.
3. Top up with 1/4 cup of broth. Freeze the rest of the broth for another use.

Enjoy your meal!