Black And Orange: Shrimp And Black Olive Orange And Lime Ceviche In Little Gem Lettuce Cups Recipe

• 1/2 pound jumbo shrimp, cut into 1/2-inch chunks
• The zest of 1 orange
• The juice of 1/4 orange
• The juice of 1 small lime
• 2 teaspoons olive oil
• 1 teaspoon very finely diced shallot
• Sea salt and freshly ground black pepper
• 12 medium to large pitted black olives, preferably black Cerignola, roughly chopped
• 2 to 3 heads of little gem lettuce (baby cos), leaves separated

1. Toss the shrimp in a bowl with the zest, citrus juices, olive oil, shallot, and salt and pepper. Cover with plastic, and leave to sit in the fridge for 1 to 2 hours.
2. Just before serving, toss in the black olives. I find that they tend to stain the shrimp, and diminish the orange and black look, if they are allowed to mingle with the shrimp for too long.
3. Separate the large leaves of the baby lettuces, and make cups from 2 of the larger leaves. Then, spoon some of the shrimp into the double-lettuce cups.

jumbo shrimp, orange, orange, lime, olive oil, shallot, salt, black olives, gem lettuce

Taken from www.seriouseats.com/recipes/2009/10/black-and-orange-shrimp-and-black-olive-ceviche-halloween-recipe.html (may not work)