Ceviche, a dish of seafood seasoned with chile peppers and tart citrus, tastes incredibly fresh and healthy, which must be why South Americans swear by it for curing hangovers.
This shrimp ceviche is easy to make. The shrimp is cooked briefly (you can even use thawed pre-cooked frozen shrimp for convenience), and marinated with the traditional ceviche flavors: lime, sweet red onion, cilantro, and aji amarillo peppers. Mango and avocado add even more bright flavor. If you can find fresh key limes or the smaller, thin-skinned limes from Mexico, their extra tart flavor is more similar to the South American limes used for ceviche than Persian limes.
Serve this ceviche as an appetizer (it also looks great in martini glasses instead of in the avocado "bowls"), or as a light lunch.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 4
- 1/2 red onion
- 2-3 cups small to medium size shrimp
- Juice of 3 limes (or 8-10 small key limes)
- 1 aji amarillo chile pepper
- 1/2 cup cilantro leaves, washed and dried
- 3 large ripe avocados
- 1 mango
- Salt to taste
- Cut the onion into the thinnest possible slices, slicing it with the cut side facing down so that the slices are semicircular in shape.
- Place the onion slices in a bowl of cold salted water, and let them soak for 10 minutes, while you prepare the shrimp and other ingredients.
- If the shrimp is not cooked, bring a pot of salted water to a boil, and add the juice of one lime to the pot. Boil the shrimp for one to two minutes, until just pink and cooked through. Drain shrimp and rinse with cold water.
- De-vein the shrimp and trim off the tails, and place shrimp in a bowl. Finely mince the aji pepper (removing seeds and veins) and place the minced pepper in the bowl with the shrimp. Add the juice of the 2 limes and toss well.
- Cut one avocado and the mango into bite size cubes, and add to the shrimp.
- Drain and rinse onions, then add to the shrimp. Taste and season with salt to taste. Coarsely chop most of the cilantro, reserving a few leaves for garnish. Toss the chopped cilantro with the shrimp and other ingredients.
- Chill for 15 minutes or until ready to serve. Cut the remaining two avocados in half lengthwise and remove seed. Hollow out some of the flesh, to create a larger space for the ceviche. Distribute the ceviche into the avocado halves. This ceviche is best eaten within an hour of it's preparation.