Try this easy shrimp ceviche as an appetizer: toss raw seafood in citrus juices and chilies. Don’t worry if you’re not a fan of raw food. The citric acid will eventually cook the shrimps.
Shrimp Ceviche with Mangoes Recipe
For a refreshing, fat-free starter, toss raw seafood in citrus juices and chilies.
Ingredients
Shrimp Ceviche with Mangoes Ingredients
- 500 Grams fresh medium shrimps peeled and deveined
- 2 tablespoons Calamansi Juice
- 2 tablespoons orange juice
- zest from 1 navel orange
- 3 bird’s eye chilies (siling labuyo) minced
- segments from 1 navel orange peeled
- 1 medium ripe mango diced
- 1 medium avocado diced
- 2 tablespoons chopped cilantro
- Salt
Instructions
- Blanch shrimps in simmering salted water for 1 minute. Plunge in ice-cold water to stop the cooking process. Drain well.
- Marinate shrimps in calamansi juice, orange juice, orange zest, and chilies for 30 minutes in the refrigerator. Toss in orange segments, mangoes, avocados, and cilantro. Season with salt. Serve immediately.
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