SHRIMP AND MANGO CEVICHE

1/2 lb medium shrimp
2 cups fish stock
1 large mango(cut into thin strips)
1/2 red onion(cut in fine slices)
1 tablespoon fresh cilantro
1 fresh jalapeno seeded and cut into thin strips
2 tablespoon pink peppercorns
5 limes
salt and pepper
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In a covered saucepan, poach the shrimp in the stock. When the shrimp are cooked,in 2-3 minutes,drain,remove their shells and refrigerate.
Mixe the mango,onion,cilantro and jalapeno in a bowl, add salt, pepper and lime juice.Serve the ceviche in a martini glass and sprinkle pink peppercorns on top.
This dish is usually eaten with a spoon.

El arte de los ceviches...

One of the states along the fertil northern stretch of Mexico's long Pacific shoreline is Sinaloa.

This state supply much of the country's fruits, grains,cheeses,vegetables and of course a wide variety of fish; marlin, black sea bass,sailfish,swordfish,tuna,snook, as well as widest selection of shrimp. Among other species, are often served raw as a ceviche.
Ceviche is one of the most popular dishes in the state of Sinaloa.In this region, we have a very particular way to make or prepare our ceviches , especially "Ceviche de Aguachile" (water and spicy pepper).But also it is very interesting mixing or playing with other ingredients, that is what are we going to do in this blog.This time we are going to prepare"Ceviche de camaron con mango"(shrimp and mango ceviche).