Simple, fresh, and light shrimp ceviche with mango, lime, and tomato—a tangy, flavorful dish inspired by the classic South American dish, this shrimp and mango ceviche is great for summer, and it tastes like a party in your mouth.

– 1½ pound [640 gr] small, peeled, raw shrimp – 2 teaspoons of kosher salt, or to taste – 1 cup of lime juice – 1 cup of orange juice – 1 mango, large or 2 medium ones, peeled and diced, – 1 large red onion, cut into very thin strips – 1 red bell pepper, cut into very thin strips – 4 sprigs of fresh cilantro, chopped – 1 iceberg lettuce, shredded – 4 tablespoons olive oil


Pour 1 quart [1 liter] of water into a pot and add a teaspoon of salt to the water. Bring to a boil over medium heat. Once it breaks the boil, remove it from the heat. Ladle the shrimp into the boiling-hot water. Once the shrimp has turned pink, remove it immediately from the water and spread it on a tray to cool down.

Step 1:

Mix the lime and orange juice. When the shrimp have reached room temperature, place them in a large plastic, ceramic, or glass container. Pour the mix of lime juice and orange juice onto the shrimp, covering them. Cover the container and let the shrimp rest in the fridge for half an hour.

Step 2:

Add onion and pepper strips to the shrimp, cover, and return to the refrigerator for another half an hour.

Step 3:

Pour the shrimp into a sieve to remove as much of the juices as possible (throw away the juices). Taste, and if you find the taste too acidic, rinse quickly with a cup of ice water. Mix the shrimp with the mango, onion, and pepper. Season with salt to taste. Keep them refrigerated until it's time to serve.

Step 4:

Arrange the lettuce on a platter and serve the shrimp mixture on it. Sprinkle with cilantro and drizzle with olive oil.


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