Shrimp Ceviche

When it's too hot too cook and I'm sick of eating ice cream, (which is never, let's be real here...) one of my go-to summer dishes is ceviche. 

Initially, ceviche freaked me out since the shrimp (or fish) is cooked not over a stove, but in citrus juices in the fridge. My mind changed after making it for myself and I quickly came to love how easy and versatile it was! Since I was in the mood for a "sweet and heat" combo, (as if last week's heatwave didn't make things hot enough!) some chopped mangoes and jalapeños* made for the perfect pairing. Served with corn tortillas, tortilla chips, in lettuce cups, or over a salad, ceviche is the perfect snack, appetizer, light lunch or dinner. 

*If you so brilliantly touch your eyes or nose after cutting the jalapeño like I did, a cotton swab doused in milk and applied to said area stops the burn and relieves the pain. That miserable, miserable pain. 

SHRIMP CEVICHE WITH MANGO AND JALAPEÑOS

1 pound of fresh medium sized shrimp, peeled and deveined
1 cup of lemon or lime juice

1-2 mangoes, chopped into bite-size pieces
1 jalapeno pepper, chopped (seeds optional!)
Drizzle of olive oil
Salt and pepper

Optional: Cilantro

OPTION 1: Place the cleaned shrimp into a pot of slightly salted boiling water. Let cook until just pink, drain, and run under cool water. When the shrimp is cool enough to handle, cut the shrimp into bite-sized pieces, and place into a glass or non-plastic/reactive dish. Pour the lemon or lime juice over the shrimp, making sure every piece is covered. Place in the fridge for half an hour to an hour. 

OPTION 2: Cut the cleaned shrimp into bite sized pieces. Place into a glass or non-plastic/reactive dish and cover with the lemon or lime juice. Cover and place in the fridge for a few hours, until the shrimp turns pink, signaling that it is cooked. Stir every few hours to ensure that all of the shrimp is being "cooked."

Drain the citrus liquid from the shrimp and set aside. In a bowl, add the mango and jalapeño pepper to the shrimp, along with a pinch of salt and pepper to taste. Drizzle a bit of olive oil, and toss to combine. Serve immediately, or let sit in the fridge for half an hour to let the flavors meld.

I've been on a bit of an endive kick lately...