Spicy Orange Shrimp Ceviche - cooking recipe

Ingredients

1 lb large shrimp
3/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 -2 jalapeno, seeded and thinly sliced
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1 pinch ground cinnamon
1 pinch ground cloves
sea salt
hot sauce
1 medium red onion, thinly sliced
1 medium tomatoes, seeded and cut into 1/2-inch dice
1/2 cup chopped cilantro, plus leaves for garnish
1 Belgian endive, spears separated
Optional
1/2 cup ketchup

Preparation

Peel and devein shrimp. Pat dry.
In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeno, oregano, pepper, cumin, cinnamon and cloves and season generously with salt and hot sauce. Add the shrimp, red onion, tomato and chopped cilantro. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.
Spoon the shrimp and sauce into martini glasses or onto small plates, garnish with endive spears and cilantro leaves and serve.