A Very Pretty Ceviche

A Very Pretty Ceviche

This winter ceviche I make when I’m tired of my oven, dreaming of somewhere warm, and blood oranges are in season. I love the color combination of the soft pink of the radish resting on top of the dark blood orange juices. The acid of citrus cooks the shrimp, so don’t leave it sitting in there for too long, as it will become rubbery. The melange of textures and flavors makes for a happy, alive mouth. Serve it with sturdy tortilla chips, and of course, a salted margarita.

Serves: 4

Prep: 20 minutes

Cook: 20 minutes 

ceviche in pink bowl on checkered tablecloth with tortilla chips and spoon scattered next to it


  • 1lb (approximately 12 medium) raw shrimp, peeled and deveined
  • ¾ cup fresh lime juice
  • ⅓ cup fresh blood orange 
  • ½ red onion, finely sliced in half rounds
  • 1 small jalapeño, seeded finely sliced 
  • ½ teaspoon kosher salt
  • 1 mango, peeled and diced
  • ½ cup fresh cilantro + tender stalks
  • ¼ cup fresh dill, stems removed
  • 1-2 watermelon radishes, finely sliced
  • 1 avocado, sliced thinly
  • Tortilla chips, for serving


  1. Cut the shrimp into ½ -inch pieces. Place in a large mixing bowl with the lime and orange juice, red onion, jalapeño, and salt and toss to combine. Cover, making sure the shrimp is submerged in the juices.  Cover and refrigerate for 20 minutes, stirring occasionally. 
  2. Remove shrimp mixture from the fridge, and stir in the mango and half the herbs. Taste and season with more salt if needed. Serve chilled in individual bowls, garnish with radish, avocado, and the remainder of the herbs. Serve immediately.