Shrimp, Mango, and Avocado Ceviche using a Moulinex i-Companion
(4.9)
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Dive into a tropical paradise with our Mango and Avocado Shrimp Ceviche, where the ocean meets the orchard in a refreshing dance of flavors! Picture this: succulent cooked shrimp cozied up with creamy avocados and sweet, juicy mangos, all coming together in a symphony of color and taste. This dish isn’t just a feast for the palate; it’s a nod to the coastal cuisines of Latin America, where ceviche reigns supreme. Fun fact: Did you know that ceviche originated in Peru? Legend has it that the ancient Incas enjoyed fish marinated in the juice of local fruits long before the Spanish arrived! So grab your lime, a sprinkle of coriander, and prepare to impress your guests with a dish that’s as vibrant as your summer vacation dreams!
Ingredients
- 600 g Frozen cooked shelled shrimp
- 400 g Mango
- 400 g Avocado
- 100 g Red onion
- 30 g Fresh coriander
- 50 g Lime juice
- 20 g Olive oil
- 2 g Salt
- 1 g Pepper
- 50 g Arugula
Steps
Ingredients Preparation
- Add 300 g of frozen cooked shelled shrimp in a container.
- Thaw the frozen cooked shelled shrimps.
- Add 200 g of mango in the container.
- Peel and dice the mangos.
- Add 200 g of avocado in the container.
- Peel and dice the avocados.
- Add 50 g of red onion, 15 g of fresh coriander in the container.
Assembly
- Add 50 g of red onion, 15 g of fresh coriander in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 5.
- Add 50 g of lime juice, 20 g of olive oil, 2 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in a bowl.
- Add 300 g of frozen cooked shelled shrimp, 200 g of mango, 200 g of avocado in the bowl.
- Mix manual: 0sec / 0°C / Speed 3.
Final Touch
- Add 50 g of arugula on a plate.
- Place the content of the bowl on the plate.
- Serve Immediately.
