Recipe information
Yield
12 Servings
Ingredients
2
cups freshly squeezed blood orange juice or other orange juice
1
cup fresh lemon juice
3
large garlic cloves, minced, divided
Pinch of salt
1
/2 teaspoon 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
cup chopped red onion
1
/2 cup chopped fresh cilantro
1
/4 cup olive oil
Additional olive oil (optional)
Lemon wedges
Tortilla chilps or pita chips
Need to make a substitution?
Preparation
Step 1
Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
Step 2
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. DO AHEAD: Can be made 8 hours ahead. Keep refrigerated.
Step 3
Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.