If you can’t afford an airplane ticket to the tropical paradise, I suggest you head out to your local grocery store and pick up a few ingredients instead.

This tropical shrimp ceviche will transport you to the beach.  I promise!  You will feel the sand between the toes and hear the sound of the waves crashing.  What are you waiting for? 


Tropical Shrimp Ceviche (adapted from Whole Foods Market recipe)

Ingredients

1 pound large shrimp, peeled and deveined
1/2 cup finely chopped red onion
zest of 1 lime
1/2 cup lime juice
1/4 cup chopped cilantro
2 champagne mangoes, peeled, pitted and diced
1 cup diced pineapple
2 tomatoes, cored, seeded and diced
2 jalapeño peppers, seeded and finely chopped
2 cloves garlic, finely minced
Black pepper

Directions

1.  Bring a large pot of salted water to a boil. Immerse shrimp in water for 30 seconds – long enough for the shrimp to turn pink.  Remove shrimp right away into a colander and run under cold water to stop the cooking process.  Pat the shrimp dry with a kitchen towel.

Traditionally, the seafood for ceviche is not pre-cooked.  Instead, the acid in ceviche (normally lime or lemon) cooks the protein in the fish naturally.  The reason the shrimp is cooked here is to speed up the process – you can eat this dish as soon as it chills!


2,  Remove shrimp tails and chop shrimp into bite-size pieces.  Combine shrimp with the rest of the ingredients in a large bowl.  Taste and adjust with extra lime juice, if necessary.  Cover the bowl with plastic wrap and refrigerate for 2 hours.

3.  Prior to serving, taste the ceviche one more time.  There will be quite a bit of “juice” on the bottom of the bowl.  I suggest draining the ceviche and discarding the juice.  Serve with extra cilantro and a drizzle of olive oil.



Please eat this right away and do not keep it overnight.  The shrimp will turn mushy and quite unappetizing.


What do you love in your ceviche?

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