Ceviche with Celery and Orange

Name: Ceviche with Celery and Orange
Cuisine: Central & South American
Ingredients: 1 pound, extra-large shrimp (21 to 25 per pound), large sea scallops, skinless fish fillets, or a combination; 1 teaspoon, grated lime zest from 1 lime; 1 tablespoon, grated orange zest; 1/2 cup, juice from 4 limes; 1/2 cup, juice from 4 lemons; 2 medium ribs, celery, minced; 1 , jalapeño chile (small), stemmed, seeded, and minced; 1 medium, garlic clove, minced or pressed through a garlic press (about 1 teaspoon); , Salt; 1/4 cup, extra-virgin olive oil; 4 , scallions, sliced thin; 3 tablespoons, minced fresh cilantro leaves; 1/2 teaspoon, sugar; 2 , large oranges, peeled, quartered, and sliced crosswise into 1/4-inch thick pieces; , Ground black pepper

Appetizers
Central & South American
Fish & Seafood

SERVES 6 as an appetizer

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