Recipe courtesy of
Nikki Scott
for
Food Network Kitchen
Recipe courtesy of
Nikki Scott
for
Food Network Kitchen
Watch how to make this recipe.
Shrimp and Mango Ceviche
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- Level: Easy
- Total: 2 hr (includes marinating time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 226
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 13 g
- Cholesterol
- 91 mg
- Sodium
- 515 mg
Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp “cooks” in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.
- Level: Easy
- Total: 2 hr (includes marinating time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 226
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 13 g
- Cholesterol
- 91 mg
- Sodium
- 515 mg
Ingredients
Directions
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47m
Easy
CLASS
- Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
- Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
- Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
- When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.
