Shrimp Ceviche with Mango & Jalapeño

Bring the flavors of the tropics to your table with this elegant Shrimp Ceviche with Mango & Jalapeño. Juicy shrimp, marinated in a zesty citrus blend, pairs perfectly with the sweetness of ripe mango and the subtle heat of jalapeño. Elevated with avocado purée, chili oil, and crisp plantain chips, this dish is as beautiful as it is delicious. Perfect as a refreshing appetizer or light meal, this ceviche balances bold flavors with refined presentation, making it a standout addition to any fine dining menu.

Ingredients:

For the Shrimp Ceviche:

• 1 lb shrimp (peeled, deveined, and tails removed)
• 1/2 cup fresh lime juice (about 4-5 limes)
• 1/4 cup fresh orange juice (about 1 orange)
• 1/2 tsp salt
• 1 ripe mango, diced into small cubes
• 1/4 cup red onion, finely diced
• 1 small jalapeño, thinly sliced
• 1 red chili pepper, finely diced
• 1/4 cup fresh cilantro leaves, chopped

For the Avocado Purée:

• 1 large ripe avocado
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt, to taste

For Garnish:

• Crispy plantain chips or tostadas
• 1 tbsp chili oil
• 1 tbsp coconut cream (optional)
• Microgreens or baby cilantro leaves
• Edible flower petals (yellow or orange)
• Sea salt flakes and lime zest

Instructions:

1. Prepare the Shrimp:

• Bring a pot of salted water to a gentle boil. Add the shrimp and cook for 1-2 minutes until just pink and opaque. Immediately transfer the shrimp to an ice bath to stop the cooking process. Drain and pat dry.
• Cut the shrimp into bite-sized pieces and place in a bowl.

2. Marinate the Shrimp:

• Add the lime juice, orange juice, and salt to the shrimp. Stir to coat evenly and let the mixture marinate in the refrigerator for 15-20 minutes. The citrus will continue to "cook" the shrimp, enhancing its flavor and texture.

3. Mix the Ceviche:

• Once marinated, gently fold the mango, red onion, jalapeño, red chili pepper, and cilantro into the shrimp mixture. Adjust the seasoning with more salt or lime juice if needed. Set aside in the refrigerator while preparing the garnishes.

4. Make the Avocado Purée:

• In a blender or food processor, combine the avocado, lime juice, and olive oil. Blend until smooth and creamy. Season with salt to taste. Transfer the purée to a piping bag or a spoon for plating.

5. Plate the Dish:

• Using a circular ring mold, pack the shrimp ceviche tightly into the mold and place it in the center of the plate. Carefully lift the mold to create a clean, structured presentation.
• Pipe or spoon the avocado purée in smooth streaks or swirls around the ceviche. Add dots of chili oil for a pop of bold red color and a touch of heat.

6. Add the Final Touches:

• Lean crispy plantain chips or tostadas against the ceviche for added height and texture.
• Garnish the plate with microgreens, edible flower petals, and a light drizzle of coconut cream for a tropical flair.
• Finish with a sprinkle of sea salt flakes and a fine grating of lime zest over the ceviche to enhance the citrus aroma.

Tips for Success:

• Use the freshest shrimp possible for the best flavor and texture.
• If plantain chips are unavailable, thinly sliced tortilla chips make a great alternative.
• To ensure a polished presentation, use a ring mold to shape the ceviche for a clean and professional look.

This Shrimp Ceviche with Mango & Jalapeño combines bold tropical flavors with artistic presentation for a dish that’s both refreshing and refined. The sweetness of mango, the heat of jalapeño, and the creaminess of avocado purée make this ceviche the perfect starter for any gourmet meal. Elevate your dining experience with this vibrant and easy-to-make recipe!