Ceviche de Mango y Camarones

Ingredients & Substitutes

Instructions

1. 1

   Gently cook 1 pound of peeled and deveined raw shrimp in boiling water for 2-3 minutes until pink, then immediately plunge into an ice bath to stop cooking and drain well.

2. 2

   In a large non-reactive bowl, combine 2 ripe but firm mangoes, diced into 1/2-inch cubes, with 1 thinly sliced red onion.

3. 3

   Add 1/2 cup of fresh lime juice, 1/4 cup of fresh orange juice, and 1/4 cup of chopped fresh cilantro to the bowl.

4. 4

   Carefully mince 1 Aji Amarillo chili, removing seeds for less heat, and add it to the mixture, ensuring to wash hands thoroughly afterward.

5. 5

   Drizzle 1 tablespoon of olive oil over the ingredients and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.

6. 6

   Gently fold all the ingredients together with the cooked shrimp until evenly combined, ensuring the mango and shrimp remain intact.

7. 7

   Cover the bowl and refrigerate the ceviche for at least 15 minutes to allow the flavors to meld before serving.

8. 8

   Serve the Ceviche de Mango y Camarones chilled, perhaps with plantain chips or sweet potato slices.