Ceviche is a refreshing appetizer or light meal, commonly made using raw fresh fish or shellfish marinated in fresh citrus juice that chemically "cooks" the seafood due to the citric acid found in citrus fruits. The longer the seafood sits in the marinade, the more cooked the seafood will be. In this case, the shrimp is lightly poached in salted water and then tossed together with freshly squeezed lime juice, diced mango, sliced red onion, tomatoes, jalapeños, chopped cilantro, and sea salt, creating the best-tasting Shrimp Mango Ceviche. Seeing that the shrimp is cooked before marinating, it's a great and easy option for those who don't enjoy eating raw fish or for individuals such as pregnant or nursing women who can't consume raw seafood.
How long should ceviche be marinated?
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- 10-12 (16/20) Shrimp, shells and veins removed
- 4 cups Water, for poaching
- 1 1/2 teaspoons Sea Salt
- 2 Limes, juiced
- 1/2 Medium Mango, diced
- 1/4 Red Onion, thinly sliced
- 1 Roma Tomato, seeds removed, cut julienne
- 1 teaspoon Jalapeños, seeds and veins removed, minced
- 2 tablespoons Cilantro Leaves, chopped
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