This unique twist on the classic shrimp ceviche is light, bright, fresh and filling. Every bite is sweet, a touch spicy, tart and the texture variation is simply sublime. For the best result, use the freshest ingredients you can get your hands on. Also, make sure you do not overcook the shrimp.
- 1-½ lbs. shrimp, peeled and deveined
- 1 jalapeno pepper, seeds removed (or not for more heat) and finely chopped
- 2 avocado, diced
- 1 cup chopped strawberries
- 1/3 cup fresh lime or lemon juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped onion
- 6 oz. fresh chopped mangoes
- 1/2 teaspoon chili powder
- 1/2 tsp cumin
- Handful of chopped fresh cilantro
- Black pepper
- Tortilla chips, for servings
- Bring a pot of water to a boil.
- Meanwhile, check the shrimp and ensure all are properly deveined.
- Generously salt the water once boiling.
- Drop in the shrimp.
- Cook them briefly. You want to remove then cold shock under cold water when they just start to turn pink. The lime juice will do the rest.
- Gently pat dry and transfer shrimp to a large glass bowl (glass only).
- Follow with the jalapeno, avocado, strawberries, onion, mangoes, and cilantro.
- Whisk the lemon/lime juice in a bowl with the olive oil, chili powder, cumin, a pinch of salt and black pepper.
- Pour this over the ceviche mixture and toss.
- Cover with plastic and refrigerate for up to 2 hours. The colder it gets, the better.
- Remove from the refrigerator and serve with tortilla chips.
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