Shrimp Ceviche with Mango and Jalapeños

If I had to pick the perfect dish for summer, it would have to be this shrimp ceviche with mango and jalapeños. I tend to gravitate towards lighter, brighter (in color and flavor!) meals during the summer. This dish is the perfect example of that.

Ceviche initially freaked me out with the whole cooked-in-citrus-juices-not-on-the-stove concept. Let’s just say it took a lot of convincing for me to give in and finally try this dish a few years ago. But when I did, I was hooked. It’s a favorite of mine when I go out to eat and when I travel, but I also really enjoy making it at home because it is so easy to prepare. And since the flavors are totally up to preference, there’s plenty of room to experiment with flavor combinations.

I personally love the combination of sweet-and-heat, so it’s usually mango and jalapeños for me.  But all you need is seafood and some citrus juice (orange is one of my favorites for this dish!) and the rest is up to you. Wether served with tortilla chips or over some spring mix, it makes for one versatile and delicious meal.

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SHRIMP CEVICHE WITH MANGO AND JALAPEÑOS

1 pound of fresh medium-sized shrimp, peeled, deveined and cut into bite size pieces

1 cup of citrus juice (I used a combination of lime and pineapple juice)

2 mangos, chopped into bite-size pieces

1 jalapeno pepper, chopped (seeds optional)

1/4 of a red onion, minced

Olive oil, salt and pepper to taste

Optional: Cilantro

Place the shrimp into a glass or non-plastic/non-reactive dish and cover with the citrus juice, ensuring that every piece of shrimp is covered. Cover and place in the fridge for about an hour, stirring every few minutes.

In the meantime, add the chopped mango, jalapeño and onion to a bowl, cover and place in the fridge until the shrimp is finished “cooking”.

After about an hour, the shrimp should be all pink signaling that it is cooked. (It doesn’t hurt to cut a piece to ensure that it is cooked all the way through.) Drain and discard the citrus liquid and set aside.

Remove the bowl with the mango, jalapeno and onion from the fridge and add the shrimp to it. Season with salt and pepper as needed and a drizzle of olive oil. If using, add chopped cilantro to the bowl and toss to combine. Serve immediately or let sit in the fridge for an additional half hour (or longer) to let the flavors develop even further.

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