Tropical Mango Coconut Ceviche is a refreshing and vibrant dish that brings a taste of the tropics to your table. It combines juicy shrimp and ripe mango with creamy coconut milk and zesty citrus juices for a delightful fusion of flavors.
Shrimp is the star protein, offering a tender and sweet bite. Mango adds a sweet and juicy contrast, pairing beautifully with the shrimp. Coconut milk introduces a creamy texture that mellows the tang of the citrus juices. The combination of lime juice and lemon juice cooks the shrimp and adds a bright, tangy zing. Red onion adds a sharp, pungent flavor, while cilantro gives a fresh, herbal note. Jalapeño provides a touch of heat. Salt and black pepper enhance all the flavors. Avocado adds creaminess and richness. A drizzle of olive oil finishes the dish with a smooth, fruity touch.
This ceviche pairs wonderfully with a light, crisp white wine or a refreshing margarita. Serve it as an appetizer or as part of a tropical-themed meal. Consider adding a side of black bean salad or a light cucumber salad to complement the flavors.
Start by preparing your shrimp. Make sure they're peeled and deveined, then place them in a large bowl. Add the diced mango, ensuring it's ripe and juicy for the best flavor. Pour in the coconut milk, which will give the ceviche its signature creaminess. Next, add the lime and lemon juices; these will gently "cook" the shrimp with their acidity.
Finely chop the red onion and cilantro, and mince the jalapeño. Add these to the bowl, stirring to combine. Season the mixture with salt and black pepper, giving it a good mix to make sure everything is evenly coated in the marinade.
Cover the bowl with plastic wrap and pop it in the fridge for at least 45 minutes. This chilling time is crucial as it allows the shrimp to absorb all the flavors and become opaque.
Once the shrimp has turned opaque, it's time to add the finishing touches. Gently fold in the diced avocado, being careful not to mash it. Drizzle the ceviche with olive oil for an extra layer of flavor. Serve the ceviche chilled, accompanied by crunchy tortilla chips or toasted baguette slices.
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