Cabo Shrimp Salad with mango

Cabo Shrimp Salad with mango
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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 109.3
  • Total Fat: 3.6 g
  • Cholesterol: 61.3 mg
  • Sodium: 207.8 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 9.2 g

View full nutritional breakdown of Cabo Shrimp Salad with mango calories by ingredient
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Introduction

This is a cross between salsa and the national dish of Peru "Cheviche"(Si-vee-chay) It is extremely healthy and all the fat comes from avacado. It also uses the peruvian method of cooking seafood in the acid of citrus fruit( usually lime or lemon) And YES! It really DOES "Cook" the shrimp with no heat. It makes a beautiful presentation as well( see picture) This is a cross between salsa and the national dish of Peru "Cheviche"(Si-vee-chay) It is extremely healthy and all the fat comes from avacado. It also uses the peruvian method of cooking seafood in the acid of citrus fruit( usually lime or lemon) And YES! It really DOES "Cook" the shrimp with no heat. It makes a beautiful presentation as well( see picture)
Number of Servings: 11

Ingredients

    1 Lb large raw shrimp- peeled and de-veined and chopped( measure weight AFTER peeling!) A little more is also ok.
    Lemon Juice to Cover shrimp- about a cup or so.

    2 med tomato- diced
    1 mango- peeled- cut off seed and diced
    2 or 3 persian or seedless cucumbers( enough to make 2 Cups) Diced
    4 scallions- chopped( about 1 cup)
    1 cup lightly packed cilantro leaves( No stems) Chop after measuring( you should end up with 5 or 6 Tbls chopped)
    4 Tbls Fresh Lime juice
    2 Tbls Olive oil
    .75 teas black pepper
    .5 teas salt

    1 med or 2 small avacados- diced( you need 5 oz diced)
    an additional .25 cup fresh lime juice
    3 additional pinches salt and 3 additional pinches pepper

Directions

You're going to need 3 bowls for this

In th first bowl- place chopped shrimp and enough lemon juice to cover- a cup or so- just enough to have all shrimp immersed in juice. Set aside. Set a timer for 20 minutes

Meanwhile in large mixing bowl- chop mango, tomato, cucumber, scallions and cilantro. Add 4 Tbs Fresh lime juice, 2 Tbls extra virgin Olive oil, .5 teas salt and .75 teas pepper. Stir to mix.

In a smaller bowl dice avacado and add .25 cups fresh lime juice and 3 pinched each- salt & pepper. Stir to coat Avacado( this will keep it from turning brown) Wait until the last minute to add to salad.

WHen shrimp have been soaking 20 minutes- check them- they should be white and firm and 'Cooked" if you still see raw places leave them an additional 5 - 10 minutes. When shrimp is done- drain lemon juice( discard soaking juice)

add shrimp to veg mix and stir well. Add in Avacado and lime juice it was soaking in. Adjust seasoning...you can add additional salt and pepper, minced jalapeņo, or hot sauce.

Scoop into martini glasses and garnish with lemon or lime slice. Place something crunchy at base of glass on plate( tortilla chips, potato chips. pita chips- even celery would work. What you see in the picture are Baked lentil Chips from Trader Joes. Be careful when transporting tp table- Hold both plate an Martini glass or you'll have spills!

This is Fab with a Vino verde, reisling, or spumante style champagne.

Serving Size: makes 11 half cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user BIGOLEDIVA.

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