Recipe Index

Ingredients

• 2 pounds shrimp (peeled and deveined, shell off)
• 1 cup freshly squeezed lime juice
• 1 large cucumber (peeled, de-seeded and diced smaller)
• 2 roma tomatoes ( de-seeded and diced small)
• 1-2 jalapenos (diced small)
• ½ cup cilantro (chopped fine)
• 2 medium ripe mangoes (diced small)
• ½ small red onion (diced small)
• 2 teaspoons salt
• 1 teaspoon pepper
• ½ ripe mango
• ¼ cup freshly squeezed lime juice
• 2 tablespoons tomato cocktail (optional)
• 6-8 dashes maggi liquid seasoning (substitute for ½teaspoon of salt)

Method

1. Dice the shrimp into small pieces, put them in a bowl, and pour the 1 cup of lime juice over them to cover completely. Mix, season with the salt and pepper, and refrigerate while you prepare the vegetables.
2. Dice the red onion, roma tomatoes, mangoes, cilantro, jalapeños, and cucumber small and add them to the shrimp. Mix and return the bowl to the refrigerator.
3. Blend the 1/2 ripe mango with the 1/4 cup of lime juice, the Maggi liquid seasoning, and the tomato cocktail if using, until smooth. Taste and adjust with more lime juice or Maggi if you like.
4. Once the shrimp has turned opaque in the lime juice, drain off the excess juice.
5. Pour the mango sauce over the shrimp and vegetables and toss gently until everything is evenly coated.
6. Cover the bowl and refrigerate for at least 30 minutes so the flavors meld. Serve the ceviche cold, straight from the chilled bowl.

Prep: 15 min · Cook: 60 min · Total: 135 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data