4

Anthony Redendo's Tropical Ceviche

We finished up our conversation with

Anthony Redendo

of

Sofrita
Continue Reading

and

Redendo's Pizzeria

yesterday. Today he shares a recipe for a tropical ceviche representative of some of the Latin American tapas over at Sofrita. This is light enough to where you could pair it with a margarita and still go swimming.

Tropical Ceviche of Shrimp and Mango

Yield: 6 portions

Medium shrimp (peeled and deveined) 1 1/2 lbs
Salt 2 tablespoons
Lime juice 3/4 cup
Lemon juice 1/4 cup
Red onion (diced small then rinsed under hot tap water) 1 cup
Pickled jalapeno (chopped) 1/4 cup
Cilantro (chopped) 1 cup
Cucumber (peeled diced small) 1 each
Mango (peeled and diced small) 2 each
Salt and pepper (to taste)
Hot sauce--Tapatio is a good brand (to taste)
Small Corn tortillas (fried crispy into tostadas) 18 each
Lime (cut into wedges as a garnish) 2 each

1. In a large pot, bring 4 quarts of water to a boil and salt.
2. Add the shrimp and cook for 1 to 2 minutes, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery).
3. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
4. Drain the shrimp.
5. Dice each shrimp into small pieces.
6. Place shrimp in a bowl and mix in the lime and lemon juice.
7. Mix in the chopped red onion, cucumber, and jalepeno.
8. Refrigerate an additional half hour.
9. Right before serving, add the cilantro and garnish with fried tostadas and limes

If you missed any of Chef Chat with Redendo, go back to part one or two now.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send: