SHRIMP AND MANGO CEVICHE

Shrimp and Mango Ceviche image

Provided by Vickie Parks

Time 30m

Number Of Ingredients 10

3/4 lb shrimp, peeled and deveined (about 30)
1 small red onion, chopped
5 to 6 Tbsp fresh lime juice (about 5 or 6 limes)
1/4 cup fresh cilantro, chopped
1 large mango, peeled and pitted and chopped into bite-size pieces
3 large tomatoes, diced (about 3 cups total)
1 small habanero pepper, seeded and minced
1/2 tsp sea salt (or to taste)
6 lettuce leaves, kept whole
6 sprig(s) fresh cilantro leaves

Steps:

1. Bring a medium pot of water to a boil. Stir a tsp of salt into the boiling water. Add shrimp and cook about 1 to 2 minutes or just until they turn pink. Pour into a colander and rinse shrimp under cool running water until cooled. Drain again. Cut shrimp into 1/2-inch pieces and place in a mixing bowl.
2. Add the onion, lime juice, cilantro, mango, tomato, habanero, and salt to the bowl, and toss well.
3. Place a lettuce leaf in 6 individual fruit bowls. Divide the Ceviche among the 6 bowls, spooning it over the lettuce leaves. To garnish, add a sprig of fresh cilantro to each serving.
4. Cover bowls with plastic wrap and chill for at least 1 hour. Serve chilled as a light lunch or appetizer.