Phyllis Kahn, a nurse practitioner and creator of the Gourmet Weigh, shows you how to make a mango shrimp ceviche.
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On behalf of tvlesson.com, I’m Phyllis Kahn with the Gourmet Way. While our mushroom, zucchini and fennel are being infused by the chicken broth, I’m going to show you how to make a mango shrimp ceviche. So what we do when we’re making a mango shrimp ceviche is the first thing I like to do is I like to cut up about a half a cup or so of mango and I like to separate it into sections, so it’s easy to cut away from the skin. And we just take it like that and get the skin off, like so. and take another slice of mango and we cut that and take the mango out. You want to look for a soft mango when you’re shopping in the supermarket if you want to make it that day other wise you need to have to let it ripen in a brown paper bag or on your counter for a day or so until it softens. also you really know when a mango is ripe also when you smell it. You can actually smell actually the taste of the mango, it’s very interesting. Mango smells just the way it tastes and I just like to cut this up into chunks, you want to have liked a nice bite size ceviche. This is really low in calorie and very rich in flavor, its sweet and savory at the same time. It’s a refreshing, it’s wonderful to serve in the summer. You can have a large portion as a meal or a small portion as a side dish. And take your mango and just throw those in the bowl. We’re just going to layer this up with some cilantro and tomatoes. You can use as much or as little of the tomatoes and mango as you like. I like to take some mint, best way to do mint is just wrap it up like this, wrap the leaves and this is called like the shiffinaud we sort of just go like that. Again a large, large pieces, we’re not chopping this to make it a little we don’t want anything to be fine in this dish we want everything to be nice and chunky. And then we take about a nice handful which should be about half a cup or so of chopped onions, I like to buy the ones that come already chopped up because this we want to be little. No body wants to have a chunk of a red onion. The next thing we’re going to do is we’re going to take a one packet of splendor, a teaspoon of salt, a third of a cup of lime juice and a half a cup of zero calorie rice vinegar, unsweetened. And we’re going to give it a little shake, a little stir and marinade it for about an hour with our shrimp that we’ve chopped up and then you will have a shrimp mangos ceviche. On behalf of tvlesson.com this has been Phyllis Kahn, thank you for watching.
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