

I’ve tried making ceviche with raw shrimp and lime juice multiple times without success. Perhaps psychologically, I just believe they are not cooked through without heat. This time I tried a new approach and poached the shrimp instead. It turned out great! Simple, easy, and safe!
Ingredients
- 1/2 lb shrimps, shell on and deveined
- Mango Salsa
- 1/4 cup mango
- 1/4 cup ripened tomatoes, chopped
- 1/4 cup yellow onion, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 jalapeno, seeded and chopped (optional)
- 1 /2 Tbsp finely minced garlic
- 1 /2 cup chopped cilantro
- Juice of half lime
- 1/4 tsp salt, adjust to taste.
- Avocado sauce
- 1 large avocado
- 1/2 cup water (substitute with sour cream if a thicker consistency is desired)
- 1 clove garlic, minced
- 1/4 cup packed chopped cilantro
- 1 Tbsp lime juice
- 1/4 tsp kosher salt, adjust to taste
- 1/8 tsp ground black pepper.
Directions
- Bring a pot of salted water to boil. Turn off heat, add the shrimp and cover for 3-5 minutes until the shrimp turns opaque. Remove and transfer to a bowl of ice water for a couple of minutes. Drain and set aside.
- Prepare the mango salsa ingredients.
- Add shrimp and salsa ingredients to a bowl and toss until well combined.
- Chill until ready to serve.
- Puree all ingredients for avocado sauce in a blender.
- Spread avocado sauce on the serving plate.
- Top with shrimp ceviche.
- Garnish with cilantro and lime.



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