Sweet, savory, and tart all at once. That is what you get when you step outside the box and add some mango to your ceviche.
I like to use shrimp a lot when I make ceviche (which is often) because it is so versatile and everyone likes shrimp. Well, except for my friend Jeannette. To be honest, she does like it, but it does not like her. You know. Allergies to shellfish. Bummer. I normally just prepare the shrimp, cover it with lime juice, and stick it into the refrigerator overnight. Shrimp can stand up to the citrus and still have a lovely texture the next day (or even the day after). Fish is much quicker to “cook” in this way.
Another thing I’ve learned is not to be cheap with the lime juice. If the shrimps can’t move around, you’ll get gray spots where they touched each other or the side of the bowl.
Also some people like to precook the shrimp before adding it to the lime juice and chosen vegetables. I don’t get this, mainly because then its not really ceviche. I am guessing they think raw shrimp is gross. I am thinking then you don’t want ceviche! Well if you have to precook it, at least don’t overcook it. This recipe is based on one from My Recipes. It uses, you guessed it, precooked shrimp.
Shrimp Ceviche with Mango
1 pound medium shrimps, peeled and deveined
1 1/2 cups fresh squeezed lime juice
1/2 cup minced red onions
1/4 cup fresh cilantro, chopped
1 mango, peeled, pitted, and diced
1 cup grape or cherry tomatoes, quartered
1 or 2 jalapeno peppers, seeded and minced (to taste)
3/4 teaspoon fine sea salt, optional
In a nonreactive bowl (I use glass), place shrimps and cover with fresh lime juice. Cover bowl and refrigerate overnight.
Use a slotted spoon and remove shrimps to a large bowl.
Add onions, cilantro, mango, tomatoes, and jalapeno. Add as much of the lime marinade as you like.
Season with sea salt if you desire.
Spoon into martini glasses to make it pretty.