Seven years ago, I married the most amazing man! To celebrate, we had a romantic beach picnic in Carmel. It ended up being the most perfect day ever!
Our 3 course picnic included mango-shrimp ceviche with plantain chips for an appetizer.
The main course was a steak sandwich, potato salad, and raspberry-kiwi skewers.
For dessert, we had tiramisu in mason jars while we sat next to a fire and watched the sunset.
Everything was perfect…including this mango-shrimp ceviche…ok actually it wasn’t perfect. I think my husband just didn’t want me to feel bad, so he told me “wow babe, this is really good!” After 7 years of marriage, I can tell when he is lying, and ladies and gentleman, he was lying. The ceviche was bland and watery. I couldn’t even finish it. I had to improve this recipe. I spent the next week trying to come up with an amazing recipe, and I finally got it! This ceviche is inspired by the Colombian ceviche (which is more of a shrimp cocktail) mixed with the Mexican style ceviche (which is more spicy and salsa like) with some mangos thrown in for good measure. Who doesn’t like a good mango? So here is how you make a flavorful, delicious, shrimp ceviche:
STEP ONE: MIX IT ALL UP
Whisk together lemon juice, pickled jalapeno juice, and ketchup. The pickled jalapeno juice packs so much flavor, it’s simply the juice in the jar of jalapenos but it adds a nice spicy-vinegary taste. Add the remaining ingredients and toss to coat well with the juice mixture. Allow to sit and marinate for 15 minutes. After 15 minutes, pour mixture into a fine mesh sieve and drain off the excess liquid.
STEP TWO: ENJOY
Serve with saltines or tortilla chips and enjoy! Just try to remember to share.