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.
If you want to try many more versions of ceviches, try Laylitas’s Blog.
My family and I are loving our Scandinavian Summer. In more than a decade visiting Denmark nearly every year, it’s the first time I can say that I have been hot at any given time. Luckily the heat is nothing like the heat at home, more like a mild Caribbean Spring day.
I am also enjoying the food a lot. Many of these things are hardly part of my diet, but I love the selection of fish, the summer fruits, and most of all, I love the long walks several times a day without the feeling that I am about to burst into a ball of flame.
I might be the only person that sometimes loses weight on a vacation!
These tiny shrimp are, in my opinion, perfect for this dish, and they look a lot like “fjord shrimp” which are very popular this time of the year in Scandinavia.
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!
- 1 qtr [1 lt] of water
- 1½ 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 purple 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 cook 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.