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Serves 8 |
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1 lb raw frozen shrimp |
Thaw in cool water. Peel if necessary. Dice to ½” pieces. Pat dry on paper towels and set aside.
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1 large fresh mango
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Peel the thin mango skin with a sharp paring knife. The center of the fruit has an oblong shaped pith. Cut into the fruit lengthwise down to the pith all around at ½ inch intervals. Turn the mango and cut around crosswise at ½ inch intervals. Shave off the pieces into a bowl. When you get down to the pith, squeeze all of the juice out with your hands. Discard the pith.
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2 cucumbers 1 avocado
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Chop the cucumbers and avocado into ½” dice.
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½ small red onion 2 red Serrano chiles 2 green Anaheim chiles Fresh cilantro ¼ cup V8 juice 2 tsp dry oregano ½ tsp red pepper flakes ½ tsp salt ¼ tsp pepper
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Chop the onion and chiles very fine. Remove and discard the chile seeds.
Chop about 12 leaves of cilantro.
Combine everything in a large serving bowl.
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4 cups water 1 tsp onion powder 1 tsp garlic powder 1 tsp salt |
Bring all to a rolling boil in a medium pot. Add the chopped shrimp and par boil for one minute or so, just until the shrimp floats. Drain and add immediately to the serving bowl. Mix well. Serve with tortilla chips.
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This ceviche is based on my recollection of the fabulous ceviche we enjoyed at Marquis Los Cabos in Mexico. They did not give me the recipe, but they did describe how the shrimp was par-boiled.