Shrimp Ceviche
Directions
- 1Juice the oranges, lemons, and limes into a pot.
- 2Add 2 tbsp of Dan-O’s Chili Lime to the citrus juices in the pot.
- 3Remove shells and tails from the shrimp on a cutting board.
- 4Lay the shrimp out and cut them into small pieces.
- 5Bring the citrus juices to a boil.
- 6Add the cut shrimp to the boiling juices and turn off the heat.
- 7Stir the shrimp to ensure they are well coated and submerged in the juice.
- 8Transfer the shrimp mixture to a bowl, ensuring the shrimp remains submerged.
- 9Place the bowl with the shrimp mixture in the freezer for about 30 minutes to chill and finish cooking.
- 10Cut the mango, slicing around the pit, then use a pint glass to separate the flesh from the peel.
- 11Dice the mango slices into small pieces.
- 12Add the diced mango to a large bowl.
- 13Dice the Roma tomatoes by making several vertical and horizontal cuts.
- 14Add the diced tomatoes to the bowl with the mango.
- 15Slice the jalapeños lengthwise, remove the seeds, and dice them.
- 16Add the diced jalapeños to the bowl.
- 17Chop the cilantro, including the stems, into tiny pieces.
- 18Add the chopped cilantro and stems to the bowl.
- 19Cut off the stem side of the onion, stand it up, slice it in half, and remove the outer layer.
- 20Carefully slice into the onion about three-quarters of the way through, then make small slices to dice it.
- 21Add the diced onion to the bowl.
- 22After 30 minutes, remove the cooked shrimp mixture from the freezer.
- 23Add the shrimp mixture to the large bowl with the other ingredients.
- 24Mix all ingredients together gently.
- 25Sprinkle generously the remaining Dan-O’s Chili Lime and Dan-O’s Chipotle over the ceviche.
Ingredients
- 2.5 tbsp Dan-O’s Chili Lime
- 0.5 tbsp Dan-O’s Chipotle
- 1 pound shrimp, peeled and deveined
- 2 units juice of oranges
- 2 units juice of lemons
- 4 units juice of limes
- 1 unit ripe mango, diced
- 4 units Roma tomatoes, diced
- 2 units jalapeños, diced
- 0.25 bushel cilantro, chopped (include stems)
- 1 unit onion, diced
Equipment
potcutting boardknifepint glassbowlspoon
Tips
- Use a new cutting board specifically for shrimp to avoid cross-contamination.
- Place the shrimp mixture in the freezer for about 30 minutes to chill and finish cooking.
- For best flavor, refrigerate for an additional 30 minutes before serving the ceviche.
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