Mango shrimp ceviche with cucumber, tomato, onion, and cilantro, bathed in lime, lemon, and orange juice, and finished with a toasted guajillo-chile salsa, served on tostadas.
Mexican & Latin American
Mango ceviche
A vibrant mango shrimp ceviche with a lime-citrus cure and a toasted chili salsa.
Ingredients
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For the salsa
Directions
- 1
Add chopped shrimp to a bowl, cover in lime, lemon and orange juice and let it rest in the fridge for 1-2 hours.
- 2
In the meantime, dice the cucumber, tomato, mango, onion, serrano, cilantro and set aside.
- 3
On a skillet toast the guajillo peppers, chile de árbol and garlic for about a minute on each side before careful not to burn or it will be bitter.
- 4
Remove 1 cup of lime juice mixture from the shrimp and add it to a blender along with toasted peppers, garlic, 3 dashes of salsa maggi, salt and pepper to taste, and blend.
- 5
Combine all ingredients together, serve on a tostada and enjoy!
Filed underMexican & Latin American
