Inspired by the classic South American dish, this Shrimp and Mango Ceviche Salad is great for summer, and it tastes like a party in your mouth
Summer is chugging along, and we continue our series of light summer dishes that require little to no cooking, and are perfect for the season. What’s not to love about that?
This time we have a dish based on a South American classic that has spread the world over. You’ll love this Shrimp and Mango Ceviche Salad.
What makes this dish so much easier than the original ceviche is that it’s made with shrimp, and for safety reasons they must be cooked beforehand, which makes the marinating time much shorter.
The mixture of orange and lime juice gives it a milder, more delicate taste that does not overwhelm the other ingredients. The contrast with the sweetest summer fruit (mango) is lovely.
These tiny shrimp are, in my opinion, perfect for this dish. They are not only very flavorful but also the perfect size for a salad.
Serve your salad with some crackers, or toasted rustic bread. It can be served alongside a larger meal, or as a meal on its own. Yay for summer!
Shrimp and Mango Ceviche Salad Recipe
- 1 qtr [1 lt] of water
- 1 1/2 lb [640 gr] of freshwater (tiny) shrimp
- 2 teaspoons of table salt , or to taste
- 1 cup of lime juice (4-6 limes)
- 1 cup of orange juice (2-4 oranges)
- 1 large mango or 2 medium ones , diced
- 1 large red onion cut into very thin strips
- 1 red pepper cut into very thin strips
- A bunch of cilantro , chopped
- 1 head of iceberg lettuce
- 4 tablespoons of extra virgin olive oil
- Pour the water into a pot and add a teaspoon of salt to the water. Bring to a boil over medium heat, once it breaks the boil remove from the heat.
- Ladle the shrimp into the boiling-hot water. Once the shrimp has turned pink remove immediately from the water and spread on a tray to cool down.
- Mix the lime and orange juice.
- When the shrimp has reached room temperature place on a large plastic, ceramic or glass container. Pour the mix of lime and orange juice onto the shrimp, covering them.
- Cover the container and let the shrimp rest in the fridge for half an hour.
- Add onion and pepper strips to the shrimp, cover and return for the fridge for another half an hour.
- Pour the shrimp into a sieve to remove as much of the juices as possible (throw away the juices). Taste, and if you find the taste too acidic, rinse quickly with a cup of ice water.
- Mix the shrimp with the mango. Season with salt to taste. Keep refrigerated until it’s time to serve.
- Arrange the lettuce on a platter and serve the shrimp mixture on it. Drizzle with the olive oil.
If you want to try many more versions of ceviches, try Laylitas’s Blog.