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Mango and Shrimp Ceviche

Latin American cuisine Przystawki Fish dishes 60 min Easy 4 wyświetleń ~109.35 PLN - (0)
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Description

Mango and Shrimp Ceviche is a refreshing, colorful, and flavorful seafood salad that embodies the essence of Latin American cuisine, particularly popular in the coastal regions of Peru, Ecuador, and Mexico. Its secret lies in the process of protein denaturation, where raw shrimp are 'cooked' in citrus juice, specifically lime juice. This version is enhanced with the sweetness of ripe mango, which perfectly contrasts with the acidity of the juice, the spiciness of chili pepper, and the crunchiness of red onion and bell pepper. Fresh cilantro adds a distinctive herbal aroma. The dish is incredibly light, healthy, and visually striking, making it an ideal appetizer for summer parties, an elegant dinner, or simply a light, healthy lunch. Served cold, often accompanied by crispy tortilla chips (totopos) or fried plantains (patacones), it is a true feast for the senses.

Składniki (9)

Servings:
4
  • Krewetki tygrysie surowe 500 g
  • Lime 6 szt.
  • Mango 1.7 szt.
  • Red onion 0.7 szt.
  • Red bell pepper 100 g
  • Fresh cilantro 30 g
  • Chili pepper (e.g. jalapeño) 1 szt.
  • Sea salt 5 g
  • ✨ Opcjonalne
  • Avocado 1 szt.
💰 Szacowany koszt dania: ~109.35 PLN (27.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing the shrimp. If you are using frozen ones, transfer them from the freezer to the refrigerator a day in advance to thaw slowly. You can also place them in a bowl of cold water for about 20-30 minutes. After thawing, pat them dry with a paper towel. Cut each shrimp into smaller, 2-centimeter pieces for easier marinating and eating. Transfer the chopped shrimp to a bowl.

Ingredients: Krewetki tygrysie surowe
Use a separate cutting board for raw seafood to avoid cross-contamination. Thoroughly drying the shrimp is important to prevent diluting the marinade.
4

While the shrimp is marinating, prepare the remaining ingredients. Peel the red onion and cut it in half, then slice it very thinly (into feathers). Wash the bell pepper, remove the seeds, and dice it finely (about 0.5 cm). Peel the mango and also dice it into pieces about 1-1.5 cm in size. Cut the chili pepper lengthwise, remove the seeds (if you prefer a milder version), and chop it very finely. Tear the cilantro leaves from the thicker stems and chop them coarsely.

Ingredients: Red onion, Red bell pepper, Mango, Chili pepper (e.g. jalapeño), Fresh cilantro
To soften the sharp taste of onion, you can soak it in cold water for 10 minutes after chopping, then drain it well in a sieve. Use gloves when chopping chili to avoid skin and eye irritation.

Marinating the shrimp

2

Prepare the marinade, known in Peru as 'leche de tigre' (tiger's milk). Roll each lime on the countertop, pressing down firmly with your hand - this will help release more juice. Cut the limes in half and squeeze the juice directly onto the shrimp. Make sure all the pieces are submerged in the juice. Add salt. Gently mix everything with a spoon.

Ingredients: Krewetki tygrysie surowe, Lime, Sea salt
Be sure to use a glass, ceramic, or plastic bowl. Metal containers (e.g., aluminum) can react with the acid from the lime and give the dish an unpleasant metallic taste.
3

Cover the bowl with plastic wrap or a plate and place it in the refrigerator for at least 30 minutes. During this time, the citric acid will 'cook' the shrimp. You will know they are ready when they change color from translucent gray to opaque pink-white, and their texture becomes firm.

Do not marinate the shrimp for too long! After about 40-50 minutes, the acid will start to break down the protein excessively, which will make them tough and rubbery. Regularly check their appearance.

Final mixing and serving

5

Take the bowl with shrimp out of the fridge. Check if they are ready (not translucent). Do not drain the marinade juice! Add the chopped onion, pepper, mango, chopped chili, and cilantro to the bowl. Using a large spoon, preferably silicone or wooden, gently mix all the ingredients, trying not to crush them.

Ingredients: Krewetki tygrysie surowe, Red onion, Red bell pepper, Mango, Chili pepper (e.g. jalapeño), Fresh cilantro
Mix slowly and gently, making movements from the bottom of the bowl upwards. The goal is to evenly combine the flavors and textures, not to create a uniform mass.
6

Try the ceviche and season to taste if necessary. You can add more salt or lime juice. If you are using optional avocado, peel it, dice it, and add it to the bowl right now. Gently mix again. Serve immediately while all the ingredients are fresh and crunchy.

Ingredients: Avocado, Sea salt, Lime
Always add avocado at the very end, just before serving. It oxidizes quickly (darkens) and becomes soft, so prolonged mixing could turn it into a paste.

Fun Fact

💡

Ceviche, considered the national dish of Peru, has pre-Columbian roots. Originally, fish was marinated in passion fruit juice or other sour fruits. The Spanish introduced lime and onion to the recipe, creating the version we know today. The name 'leche de tigre' (tiger's milk) comes from the milky color of the marinade and its alleged stimulating and hangover-curing properties.

Best for

Letnie przyjęcie w ogrodzie Elegancka przystawka Lekki lunch Spotkanie ze znajomymi

Tips

🍽️ Serving

Serve chilled in small glass bowls, martini glasses, or on romaine lettuce leaves for an impressive presentation. It pairs perfectly with crispy tortilla chips (totopos), patacones (fried green plantain cakes), or thin slices of baked sweet potato. Each serving can be garnished with a slice of lime and a fresh cilantro leaf.

🥡 Storage

Ceviche is a dish that tastes best when eaten immediately after preparation. Due to the continuous 'cooking' process in the acid, it is not suitable for long-term storage. If you have leftovers, store them in an airtight container in the refrigerator for a maximum of until the evening of the same day, but keep in mind that the shrimp may become firmer and the vegetables will lose their crunch.

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