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)
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
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?