Spicy Ceviche Cups
Amalia's guatemalan Spicy Mango and Shrimp Ceviche

mango, shrimp, ceviche

Makes 12-15 small appetizer cups

1 lb. very small raw shrimp, deveined, tails removed
3 medium ripe heirloom tomatoes, very small dice
1/2 cup red onion, very small dice
3/4 cup cilantro leaves, chopped
1-2 Serrano chile peppers, deveined, seeds removed, minced
3/4 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1/4 cup ketchup (optional)
1 tbsp. extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

1 cup red onion, julienne
1 cup freshly squeezed lime juice
Kosher salt to taste
Cilantro leaves

In a medium sauce pan, bring 4-5 cups of water with 2 teaspoons of salt to a quick boil. Using a small strainer or slotted spatula submerge the shrimp in the hot water until it turns pink, about 1-2 minutes. Cook the shrimp in small batches. When done, transfer the cooked shrimp to the refrigerator to chill.

To make the garnish, rinse red onion in very hot water for 1 minute. Combine red onion, lime juice and 1/2 tsp. of salt in a glass bowl. Let onions marinate in the juice and salt until they turn pink, about 15-20 min. Set aside.

In a bowl, combine the tomatoes, onions, chopped cilantro leaves, Serrano chile peppers, lime and orange juice, ketchup (if using) and oil. Add shrimp and mix well. Season and taste, and adjust seasonings, if needed. Allow mixture to marinate for 20-30 minutes.

Serve in small cups and garnish with the marinated red onion and cilantro leaves.