Ceviche is an AMAZING thing to eat at all times of the year in my opinion, but especially when it is so HOT here in Florida! If you are not familiar with ceviche, it is simply raw shrimp or fish, cooked in acid… sound gross? Let me describe it a bit further… when you use lime or lemon juice, the acid is strong enough to actually cook some sea foods. Ceviche is extremely healthy, and absolutely packed with bright and acidic flavor of citrus. A few months ago, when I was living in Dallas, I went to a restaurant called Meso Maya, and they had a ceviche salad on the menu. I had it once, and was HOOKED. So, a few weeks ago when I was home in Indiana visiting family, I went to the store and saw there was a sale on mangos. It hit me – the ceviche salad I had at Meso Maya had mango in it, so at that moment I decided to attempt at recreating the recipe. I. Nailed. It. My mom and I were falling on our salads – and again, the best part? It is GOOD for you! See below for my shrimp ceviche salad with honey lime vinaigrette – the perfect summer meal! If you don’t happen to live near the ocean, I actually used frozen raw shrimp when I first made the recipe – and it was AWESOME.
1 lb raw, cleaned Shrimp (25-30 ct)
1 cup Lime Juice (enough to cover the shrimp)
1 Jalapeno, seeded and diced
Pinch of Salt
Salad & Dressing
1/2 cup Mango, diced
1 Avocado, sliced
1/2 cup Cherry Tomatoes, halved
1/4 cup Fresh Cilantro, chopped
3 cups Romaine Lettuce, chopped
1/2 cup Corn
1/4 cup Lime Juice (juice of 2 limes)
2 tbsp Honey
2 cloves Garlic, minced
1/4 cup Olive Oil
Salt & Pepper
In a mixing bowl, dice shrimp into 1/2-3/4 inch pieces (or larger, if you prefer). Add in the diced jalapeno, cilantro, and lime juice. Make sure all shrimp are covered with juice! Add a pinch of salt, then stir everything together. Let it sit for 20-25 minutes, then drain. If you let it sit too long, the shrimp will become too tough.
While the shrimp are “cooking”, make the dressing. In a glass measuring cup (what I prefer to use when making dressing) add in the lime juice, honey, garlic, salt & pepper. Whisk it all together. Then, while whisking, slowly add in the olive oil. This is called emulsifying, and gives the dressing a thicker texture. Add a pinch of salt and pepper to taste.
In a large salad bowl, toss together the lettuce, mango, tomatoes, and cilantro. Then, add in the drained cooked shrimp/jalapenos once cooked. Drizzle in enough dressing to coat the salad. At this point, I divvied it up onto plates (this is enough for 2 people), then added the sliced avocado on top to finish. Feel free to dice the avocado and toss into the salad if you like. Voila – the perfect summer meal!