This recipe for Shrimp Ceviche with Lime, Lemon & Mango Juice features shrimp cured in lime and lemon juices, plus mango juice for an unusual, delicious touch. The recipe was the winner of a Your Favorite Ceviche Recipe Contest from Familia Kitchen.
Recipe by Bex Streeper; recipe and photo courtesy of Familia Kitchen
Makes 4 servings
2 lbs. shrimp, large, raw
¾ c. lime juice, fresh squeezed
¾ c. lemon juice, fresh squeezed
¼ c. mango juice
1 c. coconut milk
1 orange pepper, diced
1 red pepper diced
½ red onion, finely diced
1 t. lime zest
1 t. lemon zest
4 cloves garlic
1 t. oregano
Black pepper, fresh, to taste
Salt, to taste
½ c. cilantro, fresh, chopped
1 avocado, sliced, for garnish
Clean the raw shrimp. Peel, devein and remove the heads and tails. Chop the shrimp into bite-sized chunks.
In a non-reactive bowl, combine the shrimp pieces with the lime juice, lemon juice and mango juice.
Refrigerate for 1 hour. The shrimp will look opaque, cooked in the citric acid.
Add the coconut milk, chopped bell peppers, red onion, garlic, lime zest, lemon zest, oregano, and salt and pepper. Mix gently. Refrigerate 2 to 3 hours, to thoroughly chill.
When ready to serve, gently mix in the cilantro and incorporate well. Serve ceviche garnished with avocado and additional cilantro minced leaves.