Mango Habanero Ceviche

I love making Ceviche on days that are simply too hot to cook. This variation does have a kick to it, I have a simple ceviche recipe on the blog already if you don't want something as spicy. You can use any firm white fish in place of the shrimp, but I prefer to make it with the shrimp.

Let's get started.

Mango Habanero Ceviche

2 Lbs. Shrimp, peeled and deveined 

1 Cup Fresh Lime Juice

1/2 Cup Lemon Juice

1/2 Red Onion, Finely Chopped

3-4 Persian Cucumbers, chopped

3 Mangos

4-5 Small Roma Tomatoes

1 Habanero, Toasted

1 Tbsp. Chiltepin, Toasted

1 Cup Cilantro, finely Chopped

1 Clove of Garlic

Kosher Salt

Freshly Ground Black Pepper

2 Tsp. Maggi Seasoning

Salsa Negra (I used the Mexico Lindo Brand)

Avocado, Sliced

Tostadas for serving

Chop the shrimp into small pieces. In a large resealable bowl, combine the shrimp, lime juice, lemon juice, onion, a good pinch of salt and freshly ground black pepper. Stir, cover and chill for 15-20 minutes. 

Chop the cucumbers, tomatoes, and two of the mangos; set aside. 

In a blender, add in the last mango, garlic, chiltepin, habanero, Maggi, and 1 Cup of the lime juice from the refrigerated ceviche. Blend until well combined. Add this mixture after the 15 minute chill time for the ceviche.

Add the cucumbers, tomatoes, mangos, cilantro, to the ceviche and stir until well combined. 

Serve on top of tostadas with avocado and  a couple of dashes of Salsa Negra and enjoy.

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Notes: make it easier on yourself and use this Veggie Chopper