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Mango and Shrimp Ceviche

Latin American cuisine Przystawki Fish dishes 50 min Medium 5 wyświetleń ~75.99 PLN - (0)
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Description

Ceviche (pronounced seh-vee-che) is a gem of Latin American cuisine, a dish whose roots trace back to the coasts of Peru. Its secret lies in the simplicity and freshness of the ingredients. Instead of cooking, seafood or fish are 'cooked' in citrus juice, most often lime juice. The acid denatures the proteins, causing the meat to become firm and opaque, just like after cooking. This version is a tropical variation of the classic, combining the sweetness of ripe mango, the heat of chili pepper, the crunch of red onion, and the freshness of cilantro. Creamy avocado perfectly balances the sweet-sour marinade known as 'leche de tigre' (tiger's milk). The dish is incredibly refreshing, light, and full of contrasting flavors and textures. It looks stunning, shimmering with the colors of pink shrimp, orange mango, and green garnishes. It is perfect as an elegant appetizer for summer gatherings or as a light, healthy lunch on a hot day.

Składniki (10)

Servings:
4
  • Raw tiger prawns 400 g
  • Lime 6 szt.
  • Mango 1 szt.
  • Red onion 0.7 szt.
  • Avocado 0.8 szt.
  • Fresh cilantro 30 g
  • Jalapeño pepper 20 g
  • Sea salt 5 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Red bell pepper 100 g
💰 Szacowany koszt dania: ~75.99 PLN (19.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Start by preparing the shrimp. If you are using frozen ones, thaw them beforehand, preferably leaving them in the fridge overnight. Rinse the shrimp under cold running water and dry them thoroughly with a paper towel. This is important for the marinade to adhere well. Place the shrimp on a cutting board and, using a sharp knife, cut each one into 2-3 smaller pieces, about 1.5 cm in size. Transfer the chopped shrimp to a medium-sized glass or ceramic bowl.

Ingredients: Raw tiger prawns
Avoid using metal bowls, as the acid from the limes can react with the metal, giving the dish an unpleasant taste. Make sure the shrimp are well dried - excess water will dilute the marinade.
2

Prepare the marinade, also known as 'leche de tigre'. Cut the limes in half. Using a citrus juicer or your own hands, squeeze the juice from all the limes into a small bowl. Be careful not to let any seeds fall into the juice – you can strain the juice through a fine sieve to get rid of them. You will need about 150-180 ml of fresh juice.

Ingredients: Lime
To get the most juice, roll each lime on the countertop before cutting it, pressing down firmly with your hand. This will break the internal structures of the fruit and release more juice.
3

Pour the chopped shrimp with freshly squeezed lime juice. Gently mix with a spoon to ensure all shrimp pieces are completely submerged in the juice. Cover the bowl with plastic wrap and place it in the refrigerator for 20-30 minutes. During this time, the citric acid will 'cook' the shrimp. You will know they are ready when they change color from gray and translucent to pink-white and opaque.

Ingredients: Raw tiger prawns, Lime
This is the most important step! Do not marinate the shrimp for too long, as they can become rubbery and tough. Check them every 5-10 minutes after the first 15 minutes. After 30 minutes, they should be perfect.
4

While the shrimp is marinating, prepare the remaining ingredients. Peel the mango and cut the flesh away from the pit. Dice the flesh into pieces about 1 cm in size. Peel the red onion and slice it into very thin feathers or small cubes. Cut the jalapeño pepper in half lengthwise, remove the seeds and white membranes (if you prefer a milder version), and then chop it very finely. Rinse the fresh cilantro, dry it, and roughly chop both the leaves and the tender stems.

Ingredients: Mango, Red onion, Jalapeño pepper, Fresh cilantro, Red bell pepper
To slice the onion into wedges, cut it in half lengthwise from the root, and then slice each half into very thin slices, also lengthwise. When cutting hot peppers, it's a good idea to wear gloves to avoid skin irritation and accidentally rubbing your eyes.
5

Take the bowl with marinated shrimp out of the fridge. Do not drain the juice! Add diced mango, chopped red onion, jalapeño, and optionally red bell pepper to the bowl. Gently but thoroughly mix all the ingredients with a large spoon, so the flavors start to blend.

Ingredients: Mango, Red onion, Jalapeño pepper, Red bell pepper
Use a large bowl to have enough space for mixing freely without the risk of ingredients spilling out. Mix gently to avoid crushing the mango pieces.
6

Season the ceviche with salt and freshly ground black pepper. Mix again and taste. If necessary, add more salt. Now prepare the avocado: cut it in half, remove the pit, and scoop out the flesh with a spoon. Cut the avocado into cubes similar in size to the mango. Add it to the bowl along with the chopped cilantro.

Ingredients: Sea salt, Pieprz czarny świeżo mielony, Avocado, Fresh cilantro
Add the avocado and cilantro at the very end. The avocado is very delicate and could break apart during vigorous mixing, and the cilantro will retain its freshness and intense aroma if it doesn't soak too long in the marinade.
7

After adding the avocado and cilantro, mix everything one last time, using very gentle movements from the bottom to the top, just to combine the ingredients. Cover the bowl and place it in the refrigerator for the last 10 minutes to allow the flavors to meld and the ceviche to chill well. Serve immediately after chilling.

Ceviche tastes best fresh and cold. Do not prepare it too far in advance, as it will lose its crunchiness and freshness over time. Serve in chilled cups or small bowls.

Fun Fact

💡

The marinade made from citrus juice, in which ceviche is 'cooked', is called 'Leche de Tigre' or 'Tiger's Milk' in Peru. The name comes from its cloudy, milky appearance and the properties attributed to it – it is considered an aphrodisiac and a remedy for hangovers.

Best for

Letnie przyjęcie w ogrodzie Elegancka przystawka Lekki lunch Spotkanie ze znajomymi

Tips

🍽️ Serving

Serve the ceviche immediately after preparation, in chilled glass bowls (e.g., martini glasses) or small dishes. Crispy tortilla chips, patacones (fried cakes made from green bananas), crackers, or baguette crostini make excellent accompaniments. You can garnish with a sprig of fresh cilantro or a slice of lime.

🥡 Storage

Ceviche is a dish that should be eaten the same day, preferably within a few hours of preparation. Stored in the refrigerator in an airtight container, it will lose its freshness and crunch, and the shrimp may become too tough. It is not suitable for freezing.

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