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Siempre Homemade

Mango ceviche

A vibrant mango shrimp ceviche with a lime-citrus cure and a toasted chili salsa.

Ingredients

  • 2 lbs shrimp (peeled and deveined)
  • 15 limes lime (or enough to fully cover the shrimp)
  • 1 pc lemon
  • 1/2 pc orange
  • 1 lb mini Persian cucumbers (about 5-6)
  • 3 pcs roma tomato
  • 1 pc chile serrano (or more depending on spice tolerance)
  • 1 pc mango
  • 1/2 pc white onion
  • cilantro
  • olive oil

For the salsa

  • 3 pcs guajillo chilis (toasted)
  • 3 pcs chile de árbol (toasted)
  • 2 cloves garlic (toasted)
  • Salsa Maggi
  • 1 cup lime juice from the shrimp
  • salt (to taste)
  • pepper (to taste)

Directions

  1. 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. 2

    In the meantime, dice the cucumber, tomato, mango, onion, serrano, cilantro and set aside.

  3. 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. 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. 5

    Combine all ingredients together, serve on a tostada and enjoy!