Shrimp and Mango Ceviche

Ceviche, also known as cebiche or seviche, is a popular Latin American dish. Ceviche is
usCeviche, also known as cebiche or seviche, is a popular Latin American dish. Ceviche is
usually made with raw fish that is marinated in citrus juice, such as orange, lemon or lime.
We have many different variations of ceviche in Colombia. Ceviche de Pulpo (Octopus
Ceviche), Ceviche de Camarones (Shrimp Ceviche), Ceviche de Pescado (Fish Ceviche),
Ceviche de Camarón con Coco (Coconut Shrimp Ceviche) and this Ceviche de
Camarones y Mango (Shrimp and Mango Ceviche), a popular dish from the Pacific
region of Colombia.

Colombian-style ceviches are usually served with saltine crackers, plátanitos (plantain
chips) or patacones (fried green plantain). This Ceviche de Camarones y Mango is very
simple to make and if you don’t like to eat raw fish, this is the perfect ceviche for you
because the shrimp is already cooked!

This Shrimp and Mango Ceviche is one of my personal favorites. It’s light and refreshing,
and with just the right amount of sweetness from the mangoes and heat from the hot
pepper, it will have you coming back for more!

Buen provecho!
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Ingredients
(4 to 6 servings)
 1 pound large shrimp, peeled and deveined
 4 mangoes (not to ripe), peeled and diced
 2 tablespoons ketchup
 1/4 cup of orange juice
 Juice of 6 limes
 2 tablespoons red bell pepper, finely chopped
 1/2 habanero or serrano pepper, seeded and finely chopped
 1/2 red onion, finely sliced
 1 tablespoon finely chopped cilantro
 1 teaspoon olive oil
 Salt and pepper to taste

Directions
1. In a medium pot, bring 4 cups of water to boil, turn off the heat, drop in the shrimp
and cover. Leave the shrimp in the hot water for 1 minute. Drain off the water and
place the shrimp in a large bowl.
2. Soak the red onions with warm water for about 5 minutes, rinse and drain.
3. Add all the ingredients to the shrimp, mix well and let it sit in the fridge for at least
one hour. Serve cold with saltine crackers, patacones or plantain chips.

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ually made with raw fish that is marinated in citrus juice, such as orange, lemon or lime.
We have many different variations of ceviche in Colombia. Ceviche de Pulpo (Octopus
Ceviche), Ceviche de Camarones (Shrimp Ceviche), Ceviche de Pescado (Fish Ceviche),
Ceviche de Camarón con Coco (Coconut Shrimp Ceviche) and this Ceviche de
Camarones y Mango (Shrimp and Mango Ceviche), a popular dish from the Pacific
region of Colombia.

Colombian-style ceviches are usually served with saltine crackers, plátanitos (plantain
chips) or patacones (fried green plantain). This Ceviche de Camarones y Mango is very
simple to make and if you don’t like to eat raw fish, this is the perfect ceviche for you
because the shrimp is already cooked!

This Shrimp and Mango Ceviche is one of my personal favorites. It’s light and refreshing,
and with just the right amount of sweetness from the mangoes and heat from the hot
pepper, it will have you coming back for more!

Buen provecho!
Print
Ingredients
(4 to 6 servings)
 1 pound large shrimp, peeled and deveined
 4 mangoes (not to ripe), peeled and diced
 2 tablespoons ketchup
 1/4 cup of orange juice
 Juice of 6 limes
 2 tablespoons red bell pepper, finely chopped
 1/2 habanero or serrano pepper, seeded and finely chopped
 1/2 red onion, finely sliced
 1 tablespoon finely chopped cilantro
 1 teaspoon olive oil
 Salt and pepper to taste

Directions
1. In a medium pot, bring 4 cups of water to boil, turn off the heat, drop in the shrimp
and cover. Leave the shrimp in the hot water for 1 minute. Drain off the water and
place the shrimp in a large bowl.
2. Soak the red onions with warm water for about 5 minutes, rinse and drain.
3. Add all the ingredients to the shrimp, mix well and let it sit in the fridge for at least
one hour. Serve cold with saltine crackers, patacones or plantain chips.

If you like this page, you can say thanks by sharing it :-)

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