Mango shrimp ceviche

I used to get the most mind blowing ceviche at the Melrose place farmer’s market every Sunday when I lived in West Hollywood. I believe it was made with red snapper and I could eat a whole tub of it with a bag of salty, freshly made tortilla chips in one sitting! I’ve since had many caliche’s, many times in Mexico and I’m enamoured by all the different styles and versions.

I have that farmers market ceviche to thank for this recipe because I created it by reading what the ingredients were on the container, only gathering the what would be the ‘brine/marinade’ then making it my own with varying bulk ingredients.

It’s amazing how quickly the raw shrimp start to ‘cook’ in the citrus! After just 90 minutes it’s done to perfection! I always use previously frozen shrimp/fish just to be certain it’s parasite free but always make sure you are using good quality, trust worthy and sustainable seafood. And keep the ceviche chilled at all times! You can do this by keeping the serving dish on ice if you’re making a large batch for a party which I definitely recommend because it’s guaranteed to impress.

Serves 4 (multiply according to party size)

Ingredients

Juice of 3 large lemons

Juice of 4 limes

Juice of 1 orange (or 2 mandarins)

2 cloves garlic, minced

1/2 red onion, thinly sliced

2 red chillis, seeds removed (unless you want the heat), sliced

Handful of cilantro, leaves and stems minced

1 c. Cherry vine tomatoes, quartered

1 large mango, diced

1 Lb tiger shrimp, deveined and tails removed, chopped (use thawed frozen for food safety)

Sea salt and freshly cracked pepper to taste

Tortilla chips for Serving

1/ Mix the citrus juices together in a pouring measuring jug (should make about 1 1/4c of juice). Set aside.

2/ In a large mixing bowl, toss together all remaining ingredients then pour the citrus juices over and mix till well combined. Transfer to a glass, airtight, Tupperware container and place in the fridge for 90 minutes, tossing halfway through. Mix before serving and serve immediately or store in fridge for up to 8 hours. *The shrimp will be far too overcooked beyond that.

Tips: Use a hand citrus juicer for ease and no accidental seeds. Also, don’t worry if all the shrimp isn’t covered by citrus juice at first, it’s will get it’s chance when you toss it halfway through marinating.