Mango and shrimp? Yes, please! As our Chef Rahm Fama campaign continues, we’re pleased to introduce to you his delectable recipe for Mango and Shrimp Ceviche. This is certainly one of his recipes that you won’t want to miss.
- 1/2 – Red Onion
- 1/4 cup – Rice Vinegar
- 1/4 Cup Tequila
- 2 tbsp. – Sugar
- 2-3 cups – Small to Medium Size Shrimp
- Juice 8-10 – Small Key Limes
- 1 tbsp. – Tabañero Hot Sauce
- 1/2 cup – Cilantro Chopped
- 1/2 cup – Cherry Tomatoes, Halved
- 1 – Large Ripe Avocados”
- 1 – Mango
- Salt and Pepper to Taste
Cut the onion into the thinnest possible slices, slicing it with the cut side facing down so that the slices are half moon in shape. Place the onion slices in a bowl of the sugar, vinegar, lime and tequila and let them soak for 30 minutes, while you prepare the shrimp and other ingredients. If the shrimp is not cooked, bring a pot of salted water to a boil. Boil the shrimp for one to two minutes, until just cooked. Drain shrimp and rinse with cold water.
De-vein the shrimp and trim off the tails, and place in a bowl. Strain the onions keeping the mixture, then add to the shrimp. Add some of the saved juice with the Tabañero hot sauce and toss with tomatoes. Cut the avocado, and the mango into bite size cubes, and add to the shrimp. Toss mixture briefly with the cilantro, reserving a few leaves for garnish. Season with salt and pepper. Chill for about 15 minutes or until ready to serve. This ceviche is best eaten within an hour of its preparation.