Preparation

For 4 portions:

In a small stainless steel bowl, combine the shrimp, mahi mahi and lemon and orange juices, mixing well. Cover and refrigerate for 1 hour. In another stainless steel bowl, combine the onion, tomatoes, jalapeño, half the orange segments, and the chopped cilantro. Season the mixture with kosher salt. When the seafood is “cooked,” add the shrimp and fish and half the citrus marinade to the vegetables. Drizzle with the olive oil and toss lightly. Separate the ceviche into 4 chilled martini glasses. Garnish with cilantro sprigs and the remaining navel orange segments.

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Ingredients

12 ozs.
rock shrimp

12 ozs.
mahi mahi, julienne

1.5 cup
lemon juice, freshly squeezed

0.75 cups
orange juice, freshly squeezed

1.5 ea.
sweet onion, medium, julienned

6 ea.
plum tomatoes, large, peeled, seeded and diced

1.5 ea.
jalapeño pepper, seeded and diced

3 ea.
navel orange, medium, peeled and segmented

3 tbsp.
cilantro, chopped, plus 4 sprigs

3 tsp.
Kosher salt

3 tbsp.
extra virgin olive oil