Mango and Shrimp Ceviche [Video+Recipe]
Serving: 6 portions
Equipment
Ingredients
- 1½ pound pre-cooked small shrimp peeled, pre-cooked (see tips) [640 gr]
- 1 cup lime juice (4-6 limes)
- 1 cup orange juice (2-4 oranges)
- 2 teaspoon kosher salt or to taste
- 1 red onion large, cut into very thin strips
- 1 red bell pepper cut into very thin strips
- 1 mango large or 2 medium ones, diced
- 4 sprigs cilantro chopped (plus some leaves for garnish)
- 4 tablespoon olive oil
- 1 lime cut into wedges (for garnish)
- 1 iceberg lettuce (optional)
Instructions
1. Mix citrus marinade
- Place the shrimp in a large glass or ceramic bowl. Pour in the lime juice, orange juice and a teaspoon of salt onto the shrimp, covering them.Cover the container and let the shrimp rest in the fridge for half an hour.
2. Add vegetables
- Add onion and pepper strips to the shrimp.Cover, and return to the refrigerator for another half an hour.
3. Add shrimp
- Remove the shrimp from the juices as possible (throw away the juices) and add to the mango. Add cilantro and mix.⚠️ Keep it refrigerated until it's time to serve.
4. Serve
- Right before serving, season with salt to taste (if needed), drizzle with olive oil, and garnish with cilantro leaves and lime wedges.💡 To make it into a salad, serve it over a bed of lettuce (optional).
Nutrition
Calories: 254kcal | Carbohydrates: 19g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 923mg | Potassium: 690mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1648IU | Vitamin C: 75mg | Calcium: 110mg | Iron: 1mg
