I love ceviche, but had yet to make it, and thought it would be the perfect full-flavored, low-calorie, refreshing colorful meal for a summer night. I looked at a few recipes and took pieces from all of them, but it’s a pretty simple meal that you can really adapt to your own taste. If it were up to me, I would have thrown some scallops in there, but the boy hates them, so we went 100% shrimp.
Traditionally, ceviche is made with raw fish, which is cooked by the acid in the lime juice. But I used frozen cooked salad style shrimp, which are small and have the tail removed, and just tossed them in last minute. I love mango, so that was a must, and I selected Serrano pepper for a mild heat that wouldn’t have too much bite uncooked.
Finally, I must confess that I tried making baked sweet potato chips, and they didn’t turn out very crispy. Some did, but the yam was a little old and soft to start with and cooking them for the indicated 15-20 minutes (and longer) didn’t result in crispy chips. I really think it’s a good idea, and baking them longer could have worked. But I was hungry and impatient so we settled for soft chips (like baby tortillas) in which we wrapped the ceviche…. It was actually good, although not the outcome we had hoped for.
I would encourage you try them, do some research on the cooking time. The basic idea is slice the yam paper-thin (not easy!) and spray both sides with cooking oil, season, and bake. Otherwise this ceviche is great on tostada shells, tortilla chips, or alone. We ate the leftovers with Tostidos Hint Of Lime.
1 Serrano pepper, seeded
cilantro, to taste
1 lb shrimp
juice of 1 lime
Dice mango, pepper, avocado, tomato and cilantro and toss in a large bowl with shrimp and lime juice. Serve alone, on tostada shells, or with chips.