Cuban Ceviche-Shrimp and Mango

Tapas: Shrimp & Mango Ceviche

Yield: 4-6 servings

INGREDIENTS

olive oil non-aerosol cooking spray
sea salt, to taste
pepper, to taste
chile powder, pinch
1 pound (16-20 count) wild shrimp, peeled, deveined, halved lengthwise
2 cups orange juice, fresh squeezed
1 cup lemon juice, fresh squeezed
3/4 cup lime juice, fresh squeezed
1 sweet onion, diced small
2 tomatoes, diced medium
1 bunch fresh cilantro, roughly chopped
1 Serrano or jalapeno pepper, finely diced
2 Florida mangoes, diced medium
1/4 cup ketchup
2 tablespoons olive oil
chipotle hot pepper sauce, to taste
salad greens
avocado slices, for garnish
2 limes, quartered, for garnish
blue corn chips, for garnish

MAKE

Preheat a stove top grill plate over high heat. When the grill is hot; spray lightly with non-aerosol olive oil spray to prevent sticking.
Season grill surface with non-aerosol oil spray and cook shrimp for 5 minutes or until just firm. Remove from grill and set aside to cool completely.
Place shrimp in a medium bowl. Pour the citrus juices over seafood and add the onions, tomatoes, cilantro, Serrano pepper, mango, ketchup, olive oil, hot pepper sauce, salt and pepper.
Toss gently to blend flavors; cover and refrigerate 4 hours.
To serve, drain the juice and gently toss mixture. Arrange on salad greens on individual plates or in a large serving dish. Garnish with fresh avocado slices, lime wedges and blue corn chips.

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