Mango Salmon And Shrimp Ceviche Recipes

Steps:

• Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
• Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
• Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
• When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.

Steps:

• Cut the salmon in to small cubed pieces, add to a large bowl together with the shrimp. The juice of the limes is to cover the salmon and shrimp, add some sea salt to it. Leave to rest in the refrigerator for two hours the lime juice is to cook the salmon and shrimp.
• cut all vegetables in to small pieces combine them with the cubed mango and avocado. Add salt and pepper to desire.
• After the two hrs of the salmon and shrimp having been cooking with lime juice, you have to drain it. The vegetables and mango are to be combined with salmon and shrimp. squeeze half of cup of fresh lime juice not the one u drained.
• serve on a martini glass with tortilla ships.