Mango and shrimp? Yes, please! As our Chef Rahm Fama campaign continues, we're pleased to introduce to you his delectable recipe for Mango and Shrimp Ceviche. This is certainly one of his recipes that you won't want to miss.
- 1/2 Red Onion
- 1/4 Cup Rice Vinegar
- 1/4 Cup Tequila
- 2 Tbsp. Sugar
- 2-3 Cups of Small-to-Medium Size Shrimp
- Juice of 8-10 Small Key Limes
- 1 Tbsp. Tabañero Original Hot Sauce
- 1/2 Cup Cilantro, Chopped
- 1/2 Cup Cherry Tomatoes, Halved
- 1 Large Ripe Avocado
- 1 Mango
- Salt and Pepper, to taste
Cut the onion into the thinnest possible slices, slicing it with the cut side facing down so that the slices are half moon in shape. Place the onion slices in a bowl with the sugar, vinegar, lime, and tequila and let them soak for 30 minutes, while you prepare the shrimp and other ingredients. If the shrimp is not cooked, bring a pot of salted water to a boil. Boil the shrimp for 1-2 minutes, or until just cooked. Drain the shrimp and rinse with cold water.
De-vein the shrimp and trim off the tails, then place them in a bowl. Strain the onions, keeping the mixture, then add them to the shrimp. Add some of the saved juice with the Tabañero Original Hot Sauce and toss it together with the tomatoes. Cut the avocado and the mango into bite size cubes, and then add to the shrimp. Toss mixture briefly with the cilantro, reserving a few leaves for garnish. Season with salt and pepper. Chill for about 15 minutes or until ready to serve. This ceviche is best eaten within an hour of its preparation.