Shrimp & Mango Ceviche With Avocado and Curtido

8 servings

Ingredients

• 16 ounces peeled, deveined cooked shrimp*

• 2 firm, ripe mangoes

• 1 red onion, ½ finely diced and ½ cut into thin slices

• 1 cup fresh lime juice from 6-7 limes, divided

• ¼ cup fresh orange juice from 1 orange

• 2 tablespoons finely chopped cilantro

• 1 jalapeño pepper diced (optional, use any type of small pepper)

• 1 medium firm, ripe avocado, diced

• 1 tablespoon avocado oil

• Salt to taste

Directions

1. Cut the cooked and peeled shrimp into bite-sized pieces. Rinse the diced onions in cold water. Peel the mangos and dice into bite sized pieces. Mix the cooked shrimp with the diced mango, diced red onions, peppers, cilantro, all but 3 tablespoons of the lime juice, orange juice and salt to taste. Refrigerate and let marinate for about 30 minutes to 1 hour.

2. Meanwhile, make the curtido: Place the red onion slices in a bowl, sprinkle with salt and cover with cold water. Let sit for 5 minutes then rinse well and drain. Sprinkle with 3 tablespoons of lime juice. Sprinkle with additional salt to taste, and a small amount of chopped cilantro.

3. When ready to serve, add the diced avocado and avocado oil to the shrimp mixture. Mix well, taste and add additional salt, cilantro, peppers, or lime juice if needed. Serve topped with onion curtido.

* Alternative: Use raw shrimp: Place the raw shrimp in a large mixing bowl. Add ½ cup lime juice and let stand for 15 minutes to “cook.” Follow the instructions above to complete the recipe. Do not add the additional lime juice, this can cause a bitter taste if too much is added. Reserve it to use if needed after tasting the completed recipe.