Except for the use of mango, this ceviche recipe stays fairly close to its Latin-American roots. Seafood, lime, onion, and chilis are all common ingredients. The fruit gives it a pleasant sweetness; the chipotle chili powder is a last-minute substitute for fresh chili peppers.Put a big pot of water on the stove. While it is heating, prepare the shrimp for cooking: thaw it under the faucet if frozen, remove the shells, devein. Chop finely and mix in a bowl onion, mango, and cilantro; squeeze the limes over them. Once the water is boiling, cook the shrimp, but do not overcook (2-3 min in the simmering water, followed by an ice bath). Chop up the shrimp, mix into the bowl with some salt and chipotle chili powder. Chill in refrigerator and serve.
- 1lb/0.5kg shrimp, frozen or raw
- 1 small red onion, chopped
- 1 large mango, chopped
- 1 bunch of cilantro, without stems, chopped
- 3 limes, juiced
- dash of hot chili powder, such as chipotle, or fresh chopped chilis
- salt to taste