Coconut Mango Shrimp Ceviche
Coconut Mango Shrimp Ceviche
There are 3 ways you can make this shrimp ceviche. You can make it exactly how it is in the recipe; omitting the mango and having it be just shrimp; or omitting the shrimp, adding 2 more mangoes and making the ceviche vegan. All are good, but I prefer everything in my ceviche. Serve the ceviche with tortilla chips.It is best to use shrimp sized 26/30 count or smaller. Shrimp that are larger may need to be cut in half. While the shrimp in this recipe are briefly cooked for 2 minutes, you can cut them into smaller pieces and marinate them raw in just the lime juice for a couple of hours before combining the rest of the ingredients.
Servings: 4
Ingredients
- 1 lb shrimp peeled and deveined
- 1/2 red onion thinly sliced
- 3 garlic cloves finely chopped
- 5 limes juiced
- 2 tbsp parsley chopped
- 2 tbsp coconut milk
- 1 tbsp aji amarillo paste
- 1 sweet mango diced
- salt to taste
Instructions
- Bring a pot of salted water to boil. Cook the shrimp for 2 minutes. Drain and run under cold water to completely cool.
- Add the mango to the shrimp. Set aside.
- Mix together the red onion, garlic, lime juice, parsley, coconut milk, and aji amarillo paste.
- Pour over the shrimp and mangos. Season with salt. Add 2 ice cubes. Serve immediately.
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