It’s time for the second Dishtales Christmas Recipe and I’m SUPER excited to share this one with you guys. Not only because I worship ceviche (and that the combo shrimp & mango is to die for) but also because I’m dedicating this recipe to some very special people. I discovered the utter joy of eating ceviche a few years ago in Vancouver, Canada. Being a multicultural city, Vancouver offers that rare opportunity to meet people from (literally) all over the world. So many cultures and traditional values mingling in perfect harmony: amazing place! Anyway, I made some wonderful friends one summer, a group of Latin American guys who were living in Vancouver for quite some years. One day we all gathered at one of their apartments and when I walked into the kitchen I saw this massive bowl of shrimp, cilantro, lots of peppers and a big bucket of lemons/limes. A customized version of a Peruvian ceviche was being prepared alongside a bucket of nachos (and of course a big bottle of liquid joy! :D). That’s the day I discovered and fell in love with ceviche and I thank these guys for introducing me to this great dish. However, that’s not where my tale of ceviche lovin’ ends! 😉
The story continues with my best friends here in Amsterdam. As we cook a lot together, we discovered that the three of us love (with a capital L) ceviche (surprise, surprise) and ended up preparing it all the time. There are various ceviche recipes (mostly variations in type of fish) but the bottom line is to toss some (FRESH!) fish, veggies and a shitload of lemon/lime in a bowl, cover it and let the fish marinate (cook) in the citrus’s acid. We (both my BFF’s and Dishtales) love easy cooking and foodtabulous food flavors, so we created our very own spin to an easy & fast ceviche recipe. I added mango to the recipe to give the dish an extra sweet kick and boy it works SO well! So guys, in case you’ll decide to make yesterday’s Zucchini Carpaccio (link to recipe) as your Christmas starters, this ceviche recipe follows up as one hell of an entree (or even a second starter..!).
- 200 gr shrimp (I used (well cleaned!) jumbo shrimp)
- 2 small cucumbers
- 4 limes
- 4 lemons
- 2 red peppers (remove seeds)
- 1 clove of garlic
- 2 red onion
- 1 tsp ground cayenne pepper
- 1 (or 2 depending on size) ripe mango's
- a handful of cherry tomatoes
- a bunch of fresh cilantro (coriander)
- Here comes the easiest recipe in the world!
- First start by slicing, dicing and chopping up EVERYTHING! Red onions into very thin slices, mango in small cubes, cherry tomatoes in halves or quarters, red peppers and cilantro finely, cucumbers in small pieces and crush the garlic. Mix everything in a bowl together with the shrimp.
- Squeeze out the lemons and limes in a separate bowl. Add cayenne pepper to the citrus mixture and stir well.
- Pour the lemon/lime mixture over the chopped veggies/shrimp mixture and stir well.
- Grab some plastic foil and cover the bowl leaving some space to push the foil onto the food in the bowl. ** Leave the bowl in your fridge for at least 4 hours. For perfect result I usually keep it in the fridge for about 6 hours.
- Let the ceviche come down to room temperature before you serve it. Serve with some nacho chips (scooping fun!) and chopped up avocado alongside the dish.
Oh and FYI:
** Make sure that all the veggies/shrimp are fully covered in the lemon/lime juice. If you feel like it's not covered enough, simply add another lemon and lime until it's all covered. The fish should marinate in the citrus acid and if it's not covered it won't take in all the juices.