Shrimp and Mango Ceviche Salad Recipe
Shrimp and Mango Ceviche Salad Recipe: Inspired by the classic South American dish, this salad is great for summer, when cooking isn't that fun.
Servings 6 portions
Calories 267kcal
Ingredients
- 1 qtr [1 lt] of water
- 1 ½ pound [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
Instructions
- 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.
Nutrition
Calories: 267kcal | Carbohydrates: 17g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1668mg | Potassium: 462mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1470IU | Vitamin C: 76.6mg | Calcium: 198mg | Iron: 3.1mg