Citrus Shrimp Ceviche with Radish and Pickled Red Onion

With three types of citrus and tangy pickled onions, this colorful shrimp ceviche is the perfect summer appetizer. In our version, the shrimp are briefly cooked to ensure firm shellfish and a quick preparation time, then combined with orange, grapefruit and lime for a sweet and sour mix of citrus. After adding radish for crunch and roasted red pepper for an earthy sweetness, it is served alongside crispy plantain chips for dipping. Ceviche is best served chilled – store it covered in the Fish Baker in the fridge until ready to serve. The stoneware will stay cold at the table, keeping the ceviche at the perfect temperature for lingering at the table.

1 cup apple cider vinegar

1/2 cup water

3 tablespoons granulated sugar

1 teaspoon salt

1/2 red onion, thinly sliced

1 1/2 pounds shrimp, peeled and deveined

2 oranges

1 grapefruit

1/4 cup lime juice

1/3 cup minced roasted red peppers

1/3 cup minced cilantro leaves

2 green onions, thinly sliced

1/2 cup radishes, sliced into half moons

Plantain chips or strips

1 lime, cut into wedges

Heat the apple cider vinegar, water, sugar and salt in a small saucepan set over medium heat. Bring the mixture to a simmer, stirring until the sugar and salt is dissolved, about 1 minute. Add the red onion to the vinegar mixture then remove from the heat. Let sit until cooled to room temperature then transfer to the fridge to cool. The pickled red onion can be made up to one week in advance.

Bring a small saucepan of water to a boil. Add the shrimp, stir, then immediately remove from the heat.  Leave the shrimp in the hot water until firm and pink, about 5 minutes. Drain the shrimp and place in a large mixing bowl.

Supreme the oranges and grapefruit and add to the bowl with the shrimp. Squeeze the remaining juice out of the orange and grapefruit cores and add to the bowl. Add the lime juice, roasted red peppers, cilantro, green onion and radish to the bowl and stir to combine. Season to taste with salt then transfer to a covered stoneware baking dish. Store in the fridge for at least 1 hour to chill or up to overnight.

Serve the ceviche alongside the pickled onions, plantain chips and lime wedges.