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Tropical Shrimp Ceviche

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Tropical Shrimp Ceviche

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Tropical Shrimp Ceviche


Submitted by Nichole Klosterman

Ingredients

  • 1 pound raw shrimp, peeled, deveined, tail off
  • Juice from 1/2 of lemon
  • Juice from 1 lime
  • 2-3 cloves garlic, minced
  • 1/3 cup red onion, chopped
  • 1/2 cup pineapple, chopped
  • 1/4 cup green onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 red bell pepper, chopped
  • 1 mango, peeled and chopped
  • 1 avocado, peeled and chopped
  • 1 jalapeno pepper, seeded and chopped
  • Mango Reduction
  • Salt and pepper to taste
Mango Reduction

1/2 cup Fustini's Mango balsamic


Directions

Step 1. 

You can either place shrimp in the acid based juices (lemon and lime) to denature the shrimp, or place shrimp in a pot of boiling water for 2-3 minutes.  Drain and run under cold water. (DO NOT use a metal bowl.  High acidic foods have a chemical reaction with the metal).

In a large ceramic or glass bowl, combine all ingredients. Chill and serve.


Step 2.  Mango Reduction

Heat balsamic in a small saucepan over medium-high heat. Continue stirring until liquid comes to a boil.  Reduce heat to a simmer and cook until liquid is reduced by 3/4.  Remove from heat to cool.




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