Shrimp Ceviche

30 mins
Serves 1
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Directions

  1. 1Juice the oranges, lemons, and limes into a pot.
  2. 2Add 2 tbsp of Dan-O’s Chili Lime to the citrus juices in the pot.
  3. 3Remove shells and tails from the shrimp on a cutting board.
  4. 4Lay the shrimp out and cut them into small pieces.
  5. 5Bring the citrus juices to a boil.
  6. 6Add the cut shrimp to the boiling juices and turn off the heat.
  7. 7Stir the shrimp to ensure they are well coated and submerged in the juice.
  8. 8Transfer the shrimp mixture to a bowl, ensuring the shrimp remains submerged.
  9. 9Place the bowl with the shrimp mixture in the freezer for about 30 minutes to chill and finish cooking.
  10. 10Cut the mango, slicing around the pit, then use a pint glass to separate the flesh from the peel.
  11. 11Dice the mango slices into small pieces.
  12. 12Add the diced mango to a large bowl.
  13. 13Dice the Roma tomatoes by making several vertical and horizontal cuts.
  14. 14Add the diced tomatoes to the bowl with the mango.
  15. 15Slice the jalapeños lengthwise, remove the seeds, and dice them.
  16. 16Add the diced jalapeños to the bowl.
  17. 17Chop the cilantro, including the stems, into tiny pieces.
  18. 18Add the chopped cilantro and stems to the bowl.
  19. 19Cut off the stem side of the onion, stand it up, slice it in half, and remove the outer layer.
  20. 20Carefully slice into the onion about three-quarters of the way through, then make small slices to dice it.
  21. 21Add the diced onion to the bowl.
  22. 22After 30 minutes, remove the cooked shrimp mixture from the freezer.
  23. 23Add the shrimp mixture to the large bowl with the other ingredients.
  24. 24Mix all ingredients together gently.
  25. 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.