Ceviche de Camaron con mango •Shrimp ceviche /#cevichedecamaron#easycevicherecipe

mango

🥗Healthier: pineapple

💰Cheaper: canned peaches

Pineapple provides a similar sweetness and acidity.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more economical.

Welcome viewers and introduce the dish: Ceviche de Camaron with shrimp.

Prepare 12 limes (11 used) for juicing, emphasizing the need for plenty of lime juice to 'cook' the raw shrimp.

Clean shrimp by removing the vein using a toothpick, placing cleaned shrimp in a bowl.

Rinse the shrimp thoroughly before preparing the ceviche.

Squeeze the juice from the 11 limes over the shrimp in the bowl, noting the color change of the shrimp.

Cover the shrimp and let it marinate in the fridge overnight or for 3-4 hours.

After marinating, drain some lime juice if desired, or leave it as is.

Chop 2-3 peeled cucumbers, removing the seeds, and add to the shrimp mixture.

Add salt and black pepper to the shrimp mixture to enhance flavor.

Add a squirt of ketchup for sweetness, which is optional.

Incorporate 1/2 cup of shrimp cocktail sauce into the mixture.

Drizzle some Maggi seasoning into the bowl and mix well, allowing the shrimp to sit in the juices.

Chop 1-2 tomatoes, removing the seeds, and add to the mixture.

Chop the jalapeño (or serrano) after removing the seeds, and add to the ceviche.

Finely chop cilantro and add it to the bowl.

Prepare avocado by cutting it into small pieces, setting it aside for topping.

Add a little mango, which is optional, to the ceviche for additional flavor.

Mix all ingredients together to combine flavors and colors.

Chill the ceviche in the fridge for 10-15 minutes before serving.

Serve the ceviche with tostadas, adding avocado on top as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens