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Mango Ceviche with Coconut Lime Rice



So, I went a little wild with this dish. All this snow has me anxiously feeling all the coconut lime and mango vibes summer will eventually bring. Luscious coconut key lime rice, sweet and spicy mango chili pico de gallo, chili lime shrimp, crisp cucumber, and velvet avocados... is there anything that could go wrong?! This bright, fresh, and acidic dish had that sweet and spicy profile that I adore and was everything I could ever have imagined. Best served with your favorite michelada recipe. Enjoy.


Coconut Rice Ingredients:


2 cups jasmine rice

1 3/4 cups water

1 can 1 3/4 cups coconut milk

zest and juice of 1 key lime

1/2 tsp. salt


Coconut Rice Instructions:


Mix water, coconut milk, and salt in saucepan and bring to a boil. Stir in rice, cover and lower heat to a simmer for 15-20 minutes until most of the liquid is absorbed and rice is tender

Remove from heat and allow to sit, covered, for another five minutes. Set aside and let cool.


Ceviche Ingredients

2 pounds Medium shrimp, peeled and deveined

3 large ripe avocados, diced

1/2 cup roma tomato, diced

2 mangoes, diced

1 cup pineapple, diced

1-2 chili's, fine diced (eliminate seeds for less spicy dish)

2-3 Jalapeño peppers, fine diced (eliminate seeds for less spicy dish)

1/4 cup English cucumber (minis), diced

1/4 cup Red pepper, fine diced

1/2 cup Red onion, fine diced (soak in white vinegar water for less potent onion flavor)

1 bunch Cilantro, course chopped (use as desired- I use about a cup through the whole dish)

Zest and juice of 1 lemon

Zest and Juice of 2 limes

1/2 tsp chili powder

1/2 tsp ginger powder

Red pepper flakes, Kosher salt, & Fresh cracked pepper to taste


Ceviche Instructions

Bring a pot of salted water to boil. Drop in peeled and deveined shrimp and boil for 1-2 minutes or until shrimp is slightly firm and pink. Blanch shrimp in ice water until chilled, drain, and then place in a bowl with the zest and juice of 1 lemon, chili, ginger, salt, pepper, and red pepper flakes to taste. In separate bowl, Dice avocado and mix with zest and juice of 1 lime, 1/4 cup cilantro (more or less to taste), 1/4 cup red onion, and turmeric. Dice and mince all remaining ingredients and add to the bowl with shrimp, mixing and seasoning as you go.


To Serve: Layer rice, avocado, pico de gallo and shrimp mixture in ring mold. serve chilled. (or throw everything in a regular bowl and devour, like I did haha)


Enjoy!

xo

lauren


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