Tuesday, May 20, 2014

Cebiche with Mango

When the sun decides to stay with us for a while, like in Spring and Summer, the first dish I want to cook is Cebiche. 

Cebiche is one of those dishes that can be combined pretty much with anything that has come from the sea. There is Cebiche with fish, with lobster, with oysters and clams... the combinations are endless...

One of my favorite Cebiche is the one with one of my favorite fruits: mango. The contrast of sweetness from the mango and the  salsa is just delicious. When is time to buy prawns... I cook Cebiche. Also I do a raw Spotted Prawn Cebiche that is out of this world. I don't eat spicy food so I don't add any Serrano peppers, but most people do... feel free to have your muy macho moment and go crazy. You can always ask for the day off next day.

Cebiche's  loyal companion are saltine crackers. You really can't have Cebiche and not have saline crackers. It just works like a charm.

Finally PLEASE don't add any salt nor black pepper: you will ruin it. It really doesn't need it 

Cebiche with Mango

Cooking Time: 20 Minutes   Makes 4 servings


1 lb. Prawns, fresh and peeled

2 Medium Mangos

1/2 Medium Onion, diced small

1 Large fresh Tomato

1/2 Cup Cilantro, fresh and chopped

1 Cup Ketchup

2 Large Limes

1 Serrano pepper, chopped (optional)

Cooking Instructions

1. Put half a cup of ice (or more) in a medium bowl and add cold water. Reserve.

2. Put to boil water in a medium pot. Keep warm and reserve  

3. Wash thoroughly  the prawns but don’t peel the skin just yet. Once clean put them into the boiling water and let them cook for 4 minutes -no more!-, then remove them immediately, discard the warm water and put the prawns into the iced water to cool them. Leave them there for now.

4. Cut the mangoes in small cubes (about 1/2”) and reserve.

5. Dice finely the onion and reserve

6. Dice the tomato in big pieces, about 3/4” (approx.) and reserve

7. Chop finely the cilantro and reserve.

8. OPTIONAL (I don’t do it) Chop the Serrano pepper and reserve.

9. In a separate bowl mix the ketchup with the lime juice until incorporated. Reserve.

10. Now peel the prawns and put them in a large bowl and add the mangoes, onion, cilantro and tomato (and the Serrano pepper if you like your cebiche hot). Mix softly with a wooden spoon -as we don’t want to disintegrate any of the ingredients-

11. Serve immediately with saltine crackers, as the key to a good cebiche is freshness


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