Simple recipes...chef Laura shares a colorful shrimp ceviche with mango

Shrimp ceviche with mango is a treat anytime of the year. It might be worth a try this Thanksgiving as an appetizer. Making the holiday extra special.

Does this dish look beautiful or what? Chef Laura is a master at ceviche. When she and Nestor owned the restaurant in downtown Paducah, they had the best salad bar in town. Stainless steel cool bowls on ice were filled with ceviche dishes. The flavors were so pleasing to the palette. It's true what 'they' say about tasting the food with the eyes first. The vibrant color after preparing a cool dish is like the colors of the changing fall leaves. Simply beautiful. It begins with the eyes and trickles down to the lips. Such a delight on the senses. 
 
Classic ceviche is made by marinating raw seafood in citrus juice. The acid changes the protein structure and cooks the seafood without heat.  This method could get tricky. If you have access to fresh seafood, the process is less likely to leave lingering bacteria on the raw seafood. So...

If you're uncomfortable with the acid method of cooking the meat, here's a tip...poach it in boiling hot water for 2 to 3 minutes until the shrimp turns opaque pink. Then let it soak in a bit of the lemon juice planned for the dish.  

Shrimp Ceviche with Mango
1 red onion sliced very thinly
1 red pepper diced
1 green pepper diced
1 tomato diced
2 lb of shrimp ( cut them in small pieces if they are too big)
For those planning to poach the shrimp: Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
1 mango peeled and diced (canned mangos are an option)
2 cups of lemon juice
1/2 cup orange juice ( or mango juice)
Tbsp. ketchup
Tbsp. mustard
1/2 cup fresh chopped cilantro and stems
1/2 tsp. Salt
"If you like some heat you can add some hot pepper sauce or any fresh hot pepper. Mix altogether and cool for at least two hours. It’s important to eat it cold. You can have some corn tortilla chips to go with it. Enjoy!" chef Laura