Carribean Mango Shrimp Ceviche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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Carribean twist on Shrimp Ceviche. The mango, cumin and lime are the keys to making this dish truely a vacation to the Carribean! Ingredients:
1-2 lbs raw shrimp, no tails and shell, deveined. |
2 cucumbers |
2 tomatoes |
1 large ripe mango ( soft to the touch and sweet smelling, not mushy) |
1 bunch cilantro |
1 large onion |
2-3 limes |
1/2 to 1 teaspoon salt |
1/2 teas cumin powder. |
1-2 jalapeno pepper |
1 bag of tostitos lime flavored tortilla chips. |
Directions:
1. Wash shrimp, and chop into bite sizes pieces if large. Set aside.
2. Peel Cucumbers and dice.
3. Peel Mango and remove from stone/pit, dice.
4. Dice onion and cilantro.
5. Dice tomatoes making sure to remove seeds before dicing.
6. On direct flame/burner grill jalapenos if desired for use. Cut in half and remove seeds. Dice into tiny pieces.
7. In large mixing bowl combine all veggies, mango, salt, cumin powder and raw shrimp.
8. Squeeze juice of limes onto the mixture and toss till well coated. Mixture should be Juicy but not overly soupy.
9. The citric acid cooks the shrimp.
10. Refrigerate for a few hours making sure to mix from time to time or best if over night to let all the flavors mingle and marinate.
11. Before serving adjust more salt or lime juice if desired.
12. Eat with Tostitos Lime Tortilla chips!
13. Enjoy the bliss!
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