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Manchego Shrimp Ceviche
  • 1 ¼ cups fresh lime juice
  • 1 ¼ cups fresh orange juice
  • 2/3 cup coarsely chopped cilantro
  • ½ large jalapeño, coarsely chopped
  • 4 tsp. kosher salt
  • 2 tsp. sugar
  • 1 ½ lbs. large shrimp (20-25 per lb.), shelled and deveined
  • 1 medium carrot, thinly sliced
  • 6 small radishes, thinly sliced
  • 3 oz. peapods, cut crosswise into 1/2" pieces (1 cup)
  • 1 medium mango, peeled pitted and diced (3/8") (1 1/2 cups)
  • 4 oz. Corazón de Ronda Manchego cheese, diced ancho tomato drizzle
  1. In a large bowl, stir together lime juice, orange juice, cilantro, jalapeño, salt and sugar until combined. Toss in shrimp; press down with back of spoon to submerge. Cover and refrigerate 24 hours or until shrimp are opaque.
  2. Drain shrimp and discard the liquid. Add carrot, radishes, peapods, mango and cheese. Toss to combine.
  3. Spoon ancho tomato drizzle in a zipper-seal bag. Snip off one corner and squeeze tomato mixture onto 6 serving plates in a decorative pattern. Spoon shrimp mixture on top and serve.