Ecuadorean Shrimp Ceviche With Oranges

Ingredients

• 1 large tomato, halved, seeds removed
• 2 jalapeno peppers, halved, seeds removed
• 1 red bell pepper, halved, seeds removed
• 1/2 yellow onion, peeled
• 1 lb medium shrimp, deveined, peeled, halved lengthwise
• 3/4 cup lime juice, freshly squeezed
• 1/2 cup orange juice, freshly squeezed
• 1/4 cup tomato juice
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt, plus more (or to taste)
• tabasco sauce
• 2 tablespoons chives, chopped
• 2 tablespoons scallions, finely sliced
• 1/4 cup cilantro, chopped

Recipe

• 1 preheat the oven to 500 degrees.
• 2 line a baking tray with aluminum foil.
• 3 place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
• 4 bake until charred, about 30 minutes.
• 5 set aside to cool.
• 6 meanwhile, bring a large saucepan of lightly salted water to a boil.
• 7 add the shrimp and immediately turn off the heat. allow the shrimp to sit in the water 1 1/2 minutes.
• 8 remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
• 9 when cool, drain the shrimp on paper toweling.
• 10 place shrimp to a large, non-reactive bowl and set aside. slip the skins off the tomato and peppers.
• 11 place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. blend until smooth.
• 12 taste and season with tabasco and salt to taste. pour the sauce over the shrimp and toss.
• 13 chill until ready to serve. serve in small bowls garnished with chives, scallions, and cilantro.