Name: Shrimp Ceviche with Carrot, Orange, and Fennel
Yield: Makes 8 first-course servings
Ingredients: 1/2 cup canola oil; 1/2 teaspoon turmeric; 1 tablespoon finely grated fresh lemon zest (from 2 lemons, grated with a rasplike Microplane zester); 1 qt fresh carrot juice (from about 3 1/2 lb carrots); 1 qt fresh orange juice; 1 tablespoon minced peeled fresh ginger; 2 stalks fresh lemongrass (lower 6 inches only), thinly sliced crosswise; 2 fresh Thai red chiles, minced, including seeds; 2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined; 2 carrots, cut into very thin matchsticks; 3 navel oranges; 1 fennel bulb, halved lengthwise; 1 small red onion, halved lengthwise; 3/4 cup fresh lime juice; 1/4 cup 1-inch pieces fresh chives; 2 tablespoons finely chopped fresh mint; 1/2 teaspoon salt, or to taste; a Japanese Benriner* or other adjustable-blade slicer; a rasplike Microplane zester

Nancy Scott of Cranston, Rhode Island, writes: "I attended a wine tasting festival in Newport a while ago and enjoyed a shrimp ceviche prepared by Andrew Dicataldo, the executive chef of Patria, in New York City. Can you get the recipe?"

In this recipe, the shrimp are cooked by quickly boiling them, whereas in a traditional ceviche the seafood, marinated in a spicy mixture of lemon or lemon-lime juice, appears cooked but isn't.

Active time: 2 hr Start to finish: 2 hr

Cooks' notes:

• Sauce can be made 1 day ahead and, once cooled, chilled, covered, in refrigerator. • Lemon oil can be chilled up to 1 day. Strain after 1 to 2 hours of chilling, then cover. *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

Recipe notes

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