Ceviche de Camarones y Mango - Ceviche with Shrimp and Mango

Time to get back to my South American roots for this recipe. For the past 20 years I have lived in the Netherlands but my father is from Chile and is a passionate foodie. Our favorite pastimes are sending each other recipes, cooking videos and talking about food. I am so lucky to have a mother and father who both make delicious meals! My dad sent me this recipe a while ago, and I love it.

To all my friends out there wondering what Ceviche is... Ceviche is basically a dish with raw seafood and lime juice. This popular seafood dish claims origins in Peru but is found in many coastal areas throughout Latin America such as Ecuador, Chile, Mexico, and Colombia. This version uses boiled shrimp, and is by a wonderful Chilean Chef by the name of Virgina Demaria. 

The best way to enjoy this delicious dish is with a glass of white wine 😉Ceviche has a salty-citrus flavour, acidic bite and lean texture, so it makes sense to pair it with a wine that will complement those aspects. With its zesty acidity and citrus fruit aromas and flavours, a Sauvignon Blanc is an ideal choice.

I would suggest the delicious Sauvignon Blanc by winery Shaw and Smith. Michael Hill Smith, owner and co-founder was the first Australian  to pass the rigorous Master of Wine examination in 1988! If you want to know more about this winery, read this article by wine merchant Links Concept or check out their website.

Recipe

Note: I like to have all the ingredients roughly the same size (medium dice) as you can see in the picture. My father prefers them in julienne style. (check the basic techniques).

2nd note: Add the lemon juice, olive oil and coconut milk right before serving. 

3rd Note: I love coriander (cilantro) so I add loads (sorry Pia)

Ingredients:

• 500g raw shrimp, peeled and cleaned
• 1 avocado, peeled and chopped
• 1 mango, peeled and chopped
• 1 green or red chili pepper, minced
• 4 tbsp coconut milk
• Piece of ginger finely chopped
• 1 red bell pepper, chopped
• ! red ionion chopped
• 1 garlic clove finely chopped
• Salt and pepper
• Chopped cilantro for garnish
• 1 cup lemon juice (or lime juice)
• Olive oil

Cook the shrimp in boiling water for 2-3min. Remove from water, and mix all the ingredients. 

Plate and add extra coriander!

Buen provecho!

love, Caroline