Shrimp Ceviche



I have the pleasure of bringing you this recipe from Destin, Florida. Greg and I are on a fall getaway. The last few years of my life, as a parent, has been an adjustment. With both of my kids in college, unless they need money, they don’t need us around anymore. Being able to pick up and travel without worrying about a school schedules or children’s activities is nice. Greg went deep sea fishing a few times, I have been able to do a little Christmas shopping, and we have had excellent seafood!

Because I am at the beach this week, I am sharing a fabulous ceviche recipe. Ceviche (“suh-vee-chey”) is a marinated seafood salad. It is typically made with raw fish or shrimp, cut into bite-size pieces and marinated in acidic fruit juices, such as lime, lemon, grapefruit and/or orange juice. The citric acid in the juice alters the structure of the proteins of the fish or shrimp and “cooks” it. This technique does not kill bacteria and parasites as well as heat, so it is important to start with the freshest cleanest fish or shrimp possible.

This particular ceviche recipe uses cooked shrimp. For convenience, you could even use thawed frozen pre-cooked shrimp. I used fresh shrimp and cooked them for just 1 to 2 minutes in boiling water. Serve with corn chips or saltines for an incredible light lunch or appetizer.

(This recipe appeared in The Courier Herald on October 28, 2015.)

AAA Amye Signature for blog

Shrimp Ceviche
1½ lbs. shrimp, peeled & deveined 1 mango, diced 1 small red onion, chopped ½ bunch cilantro, chopped 1 jalapeño pepper, seeds removed & diced 4 limes, squeezed 4 lemons, squeeze ½ orange, squeezed ½ grapefruit, squeezed Salt to taste
  • 1½ lbs. shrimp, peeled & deveined
  • 1 mango, diced
  • 1 small red onion, chopped
  • ½ bunch cilantro, chopped
  • 1 jalapeño pepper, seeds removed & diced
  • 4 limes, squeezed
  • 4 lemons, squeeze
  • ½ orange, squeezed
  • ½ grapefruit, squeezed
  • Salt to taste
  1. Bring a large pot of water to a boil. Add shrimp and cook for 1 to 2 minutes. Drain, rinse in cold water, drain thoroughly and set aside.
  2. Squeeze juice of fruit into a large bowl. Cut shrimp into ½-inch pieces and add to juice. Cover and marinate in the refrigerator for 2 hours.
  3. Combine diced mango, onion, and pepper in a bowl, add chopped cilantro. Stir into shrimp and juice mixture. Add salt to taste. Cover and marinate for 2 more hours.
  4. Serve with corn chips or saltine crackers.
Best made the day before serving. However, drain off the citrus juice after the specified marinating time.



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My Favorite Posts for 2013

It’s hard to believe that another year has almost passed us by.  It’s been a pretty good year here in Southeast Georgia and we have much to be thankful for.  I started the year off a little slow after my surgery last January and overall didn’t have as many post for 2013 as I did in 2012 or 2011.  I think maybe I’m a little pickier with the recipes that go on NJSD than I have ever been.  I also started a new venture in 2013, writing a weekly column for the Courier Herald newspaper in Dublin, Ga.  I love the opportunity to reach people that may not have a computer to read my blog.  As we approach a new year I wanted to look back at my favorite post from 2013.  It was hard to narrow my favorites to 10, but after much consideration this is my list, from oldest post to newest post.

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Mango Salsa

mango salsa


It wasn’t until recently that I really started to like mangoes.  I know our taste change, because my mom loves them and I have tried them numerous times over the years.  I literally thought they had the taste of a pine tree.  Now I seem to be obsessed because I eat mango almost every day!  Here’s an easy Mango Salsa recipe that we love with fish and pork.

Mango Salsa
  • 2 mangoes, peeled and chopped
  • 3 tbsp. chopped purple onion
  • ¼ c. chopped cilantro
  • 1 jalapeño, chopped fine
  • Juice of 2 limes
  • 2 pinches salt
  • 2 pinches granulated sugar
  1. Mix all ingredients and refrigerate for a hours before serving.
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Mango Habanero Jam

mango hab jelly


While on vacation at the beach this summer Savannah had Coconut Shrimp served with a sauce that I could have literally licked off the plate.  Yes, it was THAT good and looking back she may regret offering me a bite!!  It was sweet and hot at the same time.  It reminded me of pepper jelly but sweeter, it didn’t have a pepper taste, just the heat.  When I asked about the sauce I was told that it was mango habanero jelly. 

I googled and searched through cookbooks for weeks, until I finally decided to use what I liked from three different recipes.  Making jams and jellies is really simple if you will have everything organized and ready before you start cooking.  It turned out amazing, and I have made two batches already!  We have had it on cream cheese with crackers, with Panfried Grouper and with Coconut Shrimp.  Here’s the recipe for the jam. Check Not Just Sunday Dinner for my Coconut Shrimp and Easy Panfried Grouper recipes.
Mango Habanero Jam
Serves: about 8 half pints
  • 4 c. peeled, chopped and crushed mangoes
  • ½ c. habanero peppers, seeded and minced
  • ½ c. red bell pepper, seeded and minced
  • ¼ c. purple onion, minced
  • 1 c. unsweetened white grape juice
  • ¼ c. fresh squeezed lemon juice
  • ¼ c. apple cider vinegar
  • ¼ tsp. butter
  • 3 tbsp. Ball Fruit Jell No Sugar Needed Pectin
  • 3½ c. granulated sugar
  1. Prepare mangoes by peeling and chopping. Crush with a potato masher or pulse in a food processor, but don't over process.
  2. Wearing gloves, remove seeds and veins and mince. Be very careful not to touch your skin!
  3. Mince red bell pepper and purple onion.
  4. In a 8 quart nonreactive pot combine mangoes, peppers, and onions. Add the grape juice and butter. Gradually stir in the pectin. Bring to a boil over medium-high heat, stirring constantly.
  5. Add sugar and return to a rolling boil. Boil hard for 2 minutes.
  6. Remove from heat and ladle hot jam into freshly boiled half-pint jars, leaving ¼-inch head space. Wipe rims clean with a clean, wet dish towel, if necessary, so the lids will seal well. Adjust rings.
  7. Process jars of jam in a boiling water bath for 10 minutes at a gentle boil. Make sure jars are covered by at least 2 inches of water.
  8. After processing, remove jars and place on a towel to cool for 12 - 24 hours.
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