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Export 15 ingredients for grocery delivery
Step 1
Cut the cooked and peeled shrimp into bite sized pieces. You can also leave them whole if you prefer.
Step 2
Rinse the diced onions in cold water to help remove the bitterness.
Step 3
Peel and remove the pulp from mangos. Dice or cut into bite sized pieces.
Step 4
Mix the cooked shrimp with the diced mango, diced red onions, diced hot peppers, chopped cilantro, lime juice (save 2-3 tablespoons of lime juice for the onion curtido salsa), orange juice and salt to taste. Refrigerate and let marinate for about 30 minutes to 1 hour.
Step 5
Use the thinly sliced red onions to make a marinated onion salsa or curtido to serve with the ceviche. Place the red onion slices in a bowl, sprinkle with some salt, and cover with cold water. Rinse well and drain. Sprinkle the washed sliced red onions with 2-3 tablespoons of lime juice. Sprinkle with additional salt to taste, and a little bit of chopped cilantro. For a spicy kick you can also add some diced hot pepper to the onion curtido salsa.
Step 6
When ready to serve the ceviche, add in the diced avocado and 1 tablespoon of avocado oil (the oil is optional). Mix well, taste and add additional salt or more cilantro/hot peppers/lime juice if needed.
Step 7
Serve topped with the onion curtido salsa, and with your choice of crunch side garnishes: green plantain chips (aka patacones/tostones) or chifles, popcorn, or tostado style corn.
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