Summer Shrimp Ceviche
Refreshing shrimp salad with lots of citrus juices combined with honey to balance the flavor.
Equipment
- Mixing bowl
- cutting board
- knife
- Saucepan
- Wooden salad tossing/serving fork and spoon
Ingredients
- water, for boiling
- 1 teaspoon salt
- 8 oz. raw shrimps, deveined
- 1 ripened mango, peeled, diced
- 1 tomato, deseed, diced
- 1 small cucumber, diced
- 1 red chili pepper, sliced
- 4 sprigs mint leaves, roughly chopped
- 1/2 bunch cilantro, roughly chopped
- 2 stalks green onions, sliced
FOR THE CITRUS DRESSING
- juice of 2 limes
- juice of 1 lemon
- juice of 1 orange
- 1 garlic clove, finely minced
- 1 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 2 teaspoon honey
Instructions
- Fill the saucepan halfway with water. Add salt, stir until the salt dissolved. Bring the water to a boil. Add raw shrimps, cook halfway or until they turned opaque.
- Run the shrimps into cold water for a minute to stop the cooking process. Peel and cut into small diced. Set aside.
- In a serving bowl, combine cucumber, tomato, mango, shrimps, green onion, red chili pepper, and herbs. Set aside until you're done making the dressing.
- Make the citrus dressing. In a bowl, combine lime, lemon, and orange juice. Add salt, pepper, and honey, stir until combined.
- Pour the dressing over the salad, toss to coat. Serve cold.
Notes
- Peel the mango, slice it first then cut it into small dice.
- Cut one mini cucumber into small dice.
- Cut the tomato into 4 pieces then remove the seed by running the knife through the center all the way to the end to remove the seeds. Then cut the deseed tomato into small diced.
- Slice the red chili pepper and green onion. You can also use red onion.
- Roughly chop the herbs.
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