The result of one of the few truly HOT days in San Francisco, I knew by 10am that I needed to come up with something chilled to eat for dinner and that preferably that something would include shrimp. This recipe is best when thrown together ahead of time and left for the flavors to become more friendly in the fridge for a few hours while you're outside enjoying some sunshine. I hope you enjoy!
1 pound raw wild-caught shrimp, practically any size will do
4 limes, juiced
1/2 white onion
1 clove garlic
1/2 cup cilantro
salt & pepper
1 teaspoon honey
6 corn tortillas
3 tablespoons sour cream or mayonnaise
Vegetable or canola oil for frying
Step 1Dice up the mango, jalapeno, avocado and onion. Mince the garlic, chop the cilantro and mix all together with the lime juice, honey and salt and pepper.
Step 2Peel and devein the shrimp while bringing a salted pot of water to boil.
Step 3Once water is boiling, add shrimp and cook until pink, approximately 3 minutes.
Step 4Remove shrimp from boiling water and immediately shock in bowl of ice water to stop cooking.
Step 5Roughly chop shrimp and mix in with all other ingredients.
Step 6Place ceviche in covered container into the fridge for at least 2 hours.
Step 7Heat a half inch or so of cooking oil over medium high heat.
Step 8Once oil is hot, add one tortilla at a time and fry until crispy, about 1 minute per side.
Step 9To serve, spread each cooled crispy tortilla with a 1/2 tbs or so of sour cream or mayonnaise and top with desired amount of ceviche and share with friends or family. I'd recommend one for a snack and two for a meal!