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Shrimp and Mango Ceviche

What do you do when you don't want your mangoes to go bad and you really want to eat the tortilla chips on your counter? You make ceviche. For those of you don't know what a ceviche is (I'm talking to you Andre), it's a cold; cooked or raw citrus marinated dish, typically made with fish, lime, lemon, onion, and chili peppers.

30-40 medium sized raw shrimp (peeled and deveined)

1/3 cup medium Spanish onion

2 hard ripe mangoes

2 Thai chili peppers (optional)

1 cup corn

1 small cucumber

2 tsp Black pepper

2 1/2 tsp kosher salt

1 tsp Spanish paprika

1/4 tsp smoked paprika

1/2 tsp Cumin

1/4 cup chopped scallions

Juice of 1/2 a lemon

Juice of 2 limes

1 tsp lime zest

1/3 cup sweet red pepper

2 tsp chopped fresh cilantro

1 tbsp. chopped fresh parsley

1 tsp garlic paste or crushed garlic

1 tsp olive oil

Chop your shrimp into chunks and place in a medium glass bowl.

To your shrimp, add fresh lime juice and lemon juice; toss to coat shrimp and allow to sit for 7-10 minutes, or until shrimp is opaque.

In the meantime, chop your vegetables; onion, peppers, scallions and cucumbers. You want to remove the seeds from inside the cucumber because you don't want excess water in your ceviche.

Add vegetables to shrimp and season with salt, pepper, paprika, lime zest and cumin. Toss to combine all ingredients. In a separate small bowl, mix the garlic and olive oil together before adding to your shrimp.

Peel mangoes from top to bottom, removing the skin. Determine the tallest line of the mango and slice in half being sure to avoid the pit. Cut around the pit and slice the cut halves into cubes. Add mango to the bowl along with parsley and cilantro.

Toss to combine all ingredients and let stand refrigerated 15-20 minutes before serving.

Love Always,

Nina

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