Citrus Mango Shrimp Ceviche
It’s hot out there. When I woke up yesterday morning and opened my front door to get the paper it felt like I stuck my head in an oven. Brutal. I know already I may skimp on a good breakfast because it’s too hot to eat. But dinner? Dinner I must have and it will be something cool and light but satisfying enough to account for an actual meal. I have my usual suspects in the refrigerator – citrus, red onion, arugula, mango and shrimp I bought the other day that must be used immediately. This sounds to me like ceviche to me.
I do love ceviche. It’s simple, flavorful, light and filling. Shrimp can take a while to “cook” in citrus (ceviche is not cooked using heat, but by coagulation of citrus), so I know this dish will be for tomorrow. I’m using what I have on-hand and will use supremed limes, lemons and oranges, mango, thinly sliced red onion and cilantro. Baked tortilla chips will provide a vessel to carry the shrimp and fruit to my mouth. On the side: simply dressed avocado and arugula. I am all about this. Don’t be impatient. Take the time. It’s worth it! And it’s beautiful enough for a date night…
Citrus Mango Ceviche and Avocado Arugula Salad
- 1 lb. medium gulf shrimp, peeled and deveined
- About 1 Cup fresh lemon juice, supreme reserved
- About 1 Cup fresh lime juice, supreme reserved
- ¼ Cup fresh orange juice, supreme reserved
- 1 mango, balled using a very small melon ball scoop
- ¼ thinly sliced red onion
- 2 Tablespoons salt
- ¼ Teaspoon chipotle flakes
- 1 Tablespoon picked cilantro leaves
- ½ avocado, sliced
- 1 Cup arugula
- 1 Tablespoon cotija cheese
- Squeeze of lemon juice
- Sprinkle of salt
- Drizzle of olive oil
In a seal-proof jar, cover shrimp in lemon and lime juice. Refrigerate until shrimp are pink in color (at least 24 hours). Combine supremed (segmented) orange, lemon and lime, mango, onion, cilantro, salt and chipotle flakes. Once shrimp is pink, add to citrus mixture. Let sit refrigerated for at least two hours to really let all the flavors meld together.
For salad, thinly slice half of one avocado and sprinkle with salt and squeeze of half lemon of lime. Toss arugula in mixing bowl with sprinkle of salt, drizzle of olive oil and squeeze of lemon juice. Place on top of avocado slice and sprinkle with cotija.