Ingredients with Measurements:
- 1 pound of fresh shrimp, peeled and deveined
- 1 large ripe mango, peeled and diced
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of red onion, finely diced
- 1 jalapeño pepper, seeded and finely diced
- 1/4 cup of lime juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Sharp knife
- Cutting board
Step-by-step instructions:
1. Rinse the shrimp under cold water and pat dry with paper towels.
2. In a large mixing bowl, combine the diced mango, cilantro, red onion, and jalapeño pepper.
3. Add the lime juice and olive oil to the bowl and mix well.
4. Season the mixture with salt and pepper to taste.
5. Add the shrimp to the bowl and toss to coat with the mango mixture.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. When ready to serve, divide the shrimp crudo among four plates.
8. Garnish with additional cilantro leaves and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
Serves 4
Nutritional information:
Calories per serving: 190
Fat: 7g
Carbohydrates: 15g
Protein: 18g
Sodium: 290mg
Sugar: 12g
Substitutions for ingredients:
- If you can't find fresh shrimp, you can use cooked shrimp instead.
- If you don't have mango, you can use papaya or pineapple instead.
- If you don't like cilantro, you can use parsley or basil instead.
- If you don't have red onion, you can use white onion or shallots instead.
- If you don't have jalapeño pepper, you can use serrano pepper or red pepper flakes instead.
Variations:
- Add diced avocado to the shrimp crudo for extra creaminess.
- Use grapefruit juice instead of lime juice for a tangy twist.
- Add diced cucumber for extra crunch.
- Serve the shrimp crudo on top of a bed of mixed greens for a light salad.
Tips and tricks:
- Make sure to use fresh, high-quality shrimp for the best flavor.
- Don't over-marinate the shrimp or they will become tough.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- Serve the shrimp crudo with tortilla chips for a fun appetizer.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served cold and should not be reheated.
Presentation ideas:
Serve the shrimp crudo on a large platter with additional cilantro leaves and lime wedges for garnish.
Garnishes:
- Additional cilantro leaves
- Lime wedges
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Serve with a light beer, such as Corona or Pacifico.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the shrimp crudo is too spicy, add more diced mango to balance out the heat.
- If the shrimp are tough, they may have been over-marinated. Try marinating for a shorter amount of time next time.
Food safety advice:
- Make sure to properly clean and devein the shrimp before using.
- Keep the shrimp crudo refrigerated until ready to serve.
- Discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Shrimp crudo is a popular dish in Latin American cuisine, particularly in Mexico and Central America. It is typically made with fresh shrimp, lime juice, and a variety of other ingredients, such as avocado, tomato, and onion.
Flavor profiles:
This dish is sweet, tangy, and spicy, with a refreshing burst of citrus from the lime juice.
Serving suggestions:
Serve the shrimp crudo as an appetizer or light lunch.
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