{"id":9974,"date":"2021-05-13T17:07:08","date_gmt":"2021-05-13T17:07:08","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=9974"},"modified":"2023-11-26T18:06:17","modified_gmt":"2023-11-26T18:06:17","slug":"bexs-shrimp-ceviche-with-lime-lemon-mango-juice","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/bexs-shrimp-ceviche-with-lime-lemon-mango-juice\/","title":{"rendered":"Ceviche de camarones Bex's con jugo de lima, lim\u00f3n y mango"},"content":{"rendered":"\n

\u201dThis shrimp ceviche<\/a> was created for a very special person in my familia,\u201d writes Bex Streeper<\/a>, one of our favorite Puerto Rican-Mexican food homecooks. Bex cures the shrimp in two types of citrus juices: lime and lemon. And then, for a touch of extra, she adds a third juice: mango. It\u2019s unusual, and triple delicioso.<\/p>\n\n\n\n

Our Familia Kitchen community loves this starter with a long and rich food history<\/a>, voting this recipe the winner of our Your Favorite Ceviche Recipe Contest<\/a> \u2014 against strong competition, too!<\/p>\n\n\n\n

Her mother in law agrees and is its biggest fan. \u201dWhen I married my husband, almost 16 years ago, I gained a new friend and confidante, mi suegra Yolanda,\u201d says Bex. \u201dYolanda \u2014 or Yonnie to her friends y familia \u2014 has been more than just my mother-in-law. Ella es mi mam\u00e1. We often cook together en la cocina. I taught her how make tamales<\/a>, and she taught me how to make tortillas de harina.\u201d<\/p>\n\n\n\n

\u201dThis past Mother\u2019s Day, I wanted to thank her for being the alma y coraz\u00f3n of our familia. Mom has never eaten ceviche before, so I was pleased that she loved my dish.\u201d<\/p>\n\n\n\n

Bex hopes everyone seeing this shrimp ceviche recipe does too.\u00a0Make it for yourself\u2014and report back how your family likes it!<\/p>\n\n\n\n

For more of Bex’s Mexican-meets-Puerto Rican recipes, check out her chili con beef, beans and hominy<\/a>; sopes with<\/a> carne asada with 3 types of salsa<\/a>, and guacamole<\/a> with pico de gallo<\/a>.<\/p>\n\n\n\n

Ready to Try Bex\u2019s Recipe Contest-Winning Shrimp Ceviche?<\/h2>\n\n\n
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Bex\u2019s Shrimp Ceviche with Lime, Lemon & Mango<\/h2>\n\n
\n \t\t \t\t\tRecipe by Bex Streeper<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>4.1<\/small> from<\/small> 15<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      2<\/span> lbs<\/span> shrimp, large, raw<\/span><\/p><\/li>

    • <\/span>

      3\/4<\/span> cup<\/span> lime juice, fresh squeezed<\/span><\/p><\/li>

    • <\/span>

      3\/4<\/span> cup<\/span> lemon juice, fresh squeezed<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> mango juice<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> coconut milk<\/span><\/p><\/li>

    • <\/span>

      1<\/span> orange pepper, diced<\/span><\/p><\/li>

    • <\/span>

      1<\/span> red pepper diced<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> red onion, finely diced<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> lime zest<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> lemon zest<\/span><\/p><\/li>

    • <\/span>

      4<\/span> cloves<\/span> garlic <\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> oregano<\/span><\/p><\/li>

    • <\/span>

      black pepper, fresh, to taste<\/span><\/p><\/li>

    • <\/span>

      salt, to taste <\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> cilantro, fresh, chopped<\/span><\/p><\/li>

    • <\/span>

      1<\/span> avocado, sliced, for garnish<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Clean the raw shrimp. Peel, devein and remove the heads and tails.<\/li>
      • Chop the shrimp into bite-sized chunks.\u00a0
        <\/li>
      • In a non-reactive bowl, combine the shrimp pieces with the lime juice, lemon juice and mango juice. <\/li>
      • Refrigerate for 1 hour. The shrimp will look opaque, cooked in the citric acid.<\/li>
      • Add the coconut milk, chopped bell peppers, red onion, garlic, lime zest, lemon zest, oregano, and salt and pepper. Mix gently.
        <\/li>
      • Refrigerate 2 to 3 hours, to thoroughly chill.<\/li>
      • When ready to serve, gently mix in the cilantro and incorporate well. Serve ceviche garnished with avocado and additional cilantro minced leaves.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Bex likes to serve this cerviche in martini glasses, with avocado and cilantro garnish, of course!<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t