Mango Shrimp Ceviche

Mango Shrimp Ceviche.jpg

Of course you know by now that I'm Cuban through and through. With that heritage comes a love for family, entertaining and FOOD! This recipe is so easy to make and is perfect for parties or even just a light lunch. I love to serve it with plantain chips.

Betty's Mango Shrimp Ceviche

1 lb shrimp

1 ripe mango, peeled and sliced

1 jalapeno, thinly sliced

½ cup thinly sliced red onion½ cup diced red bell pepper

½ cup roughly chopped fresh cilantro

½ cup fresh-squeezed citrus juice (lime, lemon and orange)

2 T extra virgin olive oilsalt and pepper to taste

Bring 2 quarts of water to a rolling boil, add shrimp and remove from heat. Cook for just a few minutes until the shrimp are slightly opaque. Remove from water and immediately shock in a bowl of ice water to stop the cooking process. Once cool, peel any shells from shrimp and slice in half lengthwise (or dice if you want to have a texture more similar to salsa).

Add shrimp to a non-reactive bowl (glass works well). Add mango, onion, jalapeno, red bell pepper and cilantro. Add citrus juice and olive oil and toss lightly. Chill for 2 hours before seasoning with salt and pepper and serving.

NOTE: You can use any citrus you want, but make sure it’s fresh! My personal favorite is a blend of Meyer lemons and limes. If you're in a rush, you can 'cheat' by using precooked shrimp - it won't be quite as good, but it will still be delicious!