Shrimp Ceviche de Camarón con Mango

Ingredients

• 1 1/2 lbs. shrimp, cleaned and deveined
• Salt and pepper to taste
• Juice of 10 limes
• 2 garlic cloves
• 2 guajillo peppers
• 3 chiles de arbol
• 3 chiles chiltepin
• 1 whole mango
• 1 cucumber
• 3 tomatoes
• 1/2 red onion
• Cilantro
• Jugo Maggi
• Salsa marisquera
• Mayo or guacamole, for serving
• Avocado, for serving
• Salsa huichol, for serving

Instructions

1. Cut the shrimp into really small pieces and season with salt, pepper, and the juice of about 10 limes.
2. Mix well to ensure the shrimp is completely covered in lime juice and refrigerate for about 25 minutes.
3. In a pan set to medium heat, add a little bit of oil and fry the garlic cloves and guajillo peppers for a few seconds, being careful not to burn the peppers.
4. Remove from heat and add the chiles de arbol and chiles chiltepin, frying for a few seconds as well.
5. Remove everything including the garlic and oil from the pan.
6. Dice one quarter of the mango for the salsa and set the rest aside for the ceviche.
7. In a blender, add the diced mango and about one third cup of lime juice from the shrimp, then blend and set aside.
8. In a bowl, combine the shrimp, cucumber, diced mango, half of a red onion, cilantro, jugo Maggi, salsa marisquera, and the blended salsa.
9. Mix everything well and check for salt, adding more if needed.
10. Serve on a tostada with mayo or guacamole, avocado, and your favorite salsa.