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.
Course Dinner, Lunch
Cuisine SouthAmerican
Keyword easy, seafood, shrimp, summer
Prep Time 1hour10minutes
Total Time 1hour10minutes
Servings 6portions
Calories 267kcal
Author Clara Gonzalez
Ingredients
1qtr [1 lt] of water
1 1/2lb[640 gr] of freshwater(tiny) shrimp
2teaspoonsof table salt, or to taste
1cupof lime juice(4-6 limes)
1cupof orange juice(2-4 oranges)
1large mango or 2 medium ones, diced
1large red onion cut into very thin strips
1red pepper cut into very thin strips
A bunch of cilantro, chopped
1head of iceberg lettuce
4tablespoonsof 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.