Shrimp and Mango Ceviche
another take on seafood
Ingredients
- 1 lb. fresh shrimp, peeled, deveined, and halved lengthwise
- Zest of 1 lime
- Juice of 4 limes
- 3 T olive oil
- 1 jalapeño, diced
- ¼ C fresh cilantro
- 1 medium mango, diced
- 3 medium shallots, sliced thin
- Salt & pepper to taste
- 1 seedless cucumber, seeded, and cut in half, lengthwise
Instructions
- In the bowl of a food processor or blender, combine lime juice, olive oil, jalapeño, cilantro, salt and pepper.
- Pulse until combined.
- In a small, nonreactive bowl, combine shrimp, mango, and shallots.
- Pour over lime juice mixture, making sure that all shrimp is submerged, and place in refrigerator for 30-60 minutes, stirring occasionally. (Do not let shrimp sit too long in the lime juice – it will begin to break down.)
- To serve, cut each cucumber half in half, making a total of 4 pieces.
- Place a cucumber boat on plate, and spoon ceviche into cucumber boats.
- Garnish with lime zest.