Receta Champagne Mango and Shrimp Ceviche
Coastal Mexico can be described as a mango. The colors of the horizon melt into each other when the sun is setting. It sets the mood for champagne. Tropical trees swaying in the background and a beautiful breeze sending the aromas of their feast into the air.
The area is known for the beautiful blue waters and the incredible array of fish and shellfish.
Having visited both the Pacific Coastal Region and the Caribbean Coasts of Mexico reminds me of the fantastic ceviche I tasted while I was in Cancun.
Back to reality. While I was in the produce section of my local supermarket, I came across a Champagne Mango. I had never had one before and the name was calling out to me. It’s described as smooth, velvety, and lip-smacking delicious. So naturally, I bought one.
In the cart I added some shrimp meat and before I knew it I had all the makings for
Champagne Mango Shrimp Ceviche
By the way, it can be ceviche or seviche, either way you spell it, you will love this recipe.
Champagne Mango and Shrimp Ceviche
Prep time
2 hours 30 mins
Total time
2 hours 30 mins
Author: Marlene Baird
Serves: 6
Ingredients
- 4 small tomatillos, husked, and rinsed
- 1 avocado, halved, seeded and chopped (chop only ½)
- ¼ cup snipped fresh cilantro
- 2 Tablespoons freshly squeezed lime juice
- ½ jalapeno pepper, stemmed, seeded, and chopped
- 1 or two shallots, finely chopped
- .50 ounce cooked shrimp meat (tiny shrimp like the kind you use in a shrimp cocktail)
- 1 ripe Champagne Mango (you can use regular too) peeled, seeded, and cut into small cubes
- additional 2 Tablespoons lime juice
- fine sea salt
- Optional Lime Wedges and baked tortilla chips
Directions
In a food processor, combine the tomatillos, the unchopped avocado, the cilantro, the shallots, 1 Tablespoon of the lime juice and the jalapeno.
Cover and pulse several times until slightly chunky.
Pour into a bowl, sprinkle with sea salt and the left over chopped avocado.
Pour the other tablespoon of lime juice on the top. Cover and refrigerate for about 2 hours.
In a separate non-reactive bowl, add the shrimp, the chopped mango, and 2 Tablespoons lime juice. Cover and refrigerate for 2 hours.
To serve, divide the tomatillo mixture among serving glasses. Top each serving with some of the shrimp mango mixture.
Sprinkle with a little more salt and garnish with a lime wedge. Serve with your baked chips.
PP Value
1 PP per serving
3.2.1753
This recipe definitely requires a bit of planning, but it is totally worth it.
I baked my own tortilla chips, but I limited it to 8 chips per person (which is 1 PP). Very easy to make too. I will share the procedure in a future post.
It makes a great appetizer before any meal. So after you have several Sangria Mocktails, you will be ready for your Mexican Feast.
Ceviche is also quite versatile and can be made many different ways. How do you ceviche?
Thanks for stopping by and have a great day!
Marlene