Ceviche is one of my favorite dishes, especially on a hot summer day. There are many variations to this classic Peruvian dish. My version is easy, fast and can be adjusted based on what you already have in your fridge.
1 pound cooked and chilled shrimp
1 ripe mango, chopped (reserve the juice)
1 bell pepper (any color), finely chopped
1 small red onion, finely chopped
1/2 avocado, cubed
1/2 cup chopped cilantro
5 tablespoons freshly squeezed lime juice
4 tablespoons freshly squeezed lemon juice
3 tablespoons freshly squeezed orange juice
1 tablespoon white distilled vinegar
1 teaspoon salt, more to taste
1/2 teaspoon pepper, more to taste
Remove the tail from the shrimp and cut into bite-size pieces.
In a bowl, mix all of the ingredients except the avocado.
Taste and add more salt and pepper if needed.
Cover with plastic wrap and let chill in the fridge for at least 30 minutes.
When ready to eat mix one more time and stir in the avocado.
Serve immediately on its own or with tortilla chips.
- You can use raw shrimp or any other raw fish. If you do, use double the amount of acid (lime, lemon, vinegar and orange) and also let chill for about 2 hours, mixing every 30 minutes.
- Reserve as much as possible of the mango juice, it gives it a very nice sweetness.
- This recipe can be adjusted to taste, if you like it a little sweeter and less acidic add a teaspoon of sugar. Don’t be afraid to play around with the ingredients and measurements!