Citrus Mango Ceviche and Avocado Arugula Salad

  • 1 lb. medium gulf shrimp, peeled and deveined
  • About 1 Cup fresh lemon juice, supreme reserved
  • About 1 Cup fresh lime juice, supreme reserved
  • ¼ Cup fresh orange juice, supreme reserved
  • 1 mango, balled using a very small melon ball scoop
  • ¼ thinly sliced red onion
  • 2 Tablespoons salt
  • ¼ Teaspoon chipotle flakes
  • 1 Tablespoon picked cilantro leaves
  • ½ avocado, sliced
  • 1 Cup arugula
  • 1 Tablespoon cotija cheese
  • Squeeze of lemon juice
  • Sprinkle of salt
  • Drizzle of olive oil

In a seal-proof jar, cover shrimp in lemon and lime juice.  Refrigerate until shrimp are pink in color (at least 24 hours).  Combine supremed (segmented) orange, lemon and lime, mango, onion, cilantro, salt and chipotle flakes.  Once shrimp is pink, add to citrus mixture.  Let sit refrigerated for at least two hours to really let all the flavors melt together.

For salad, thinly slice half of one avocado and sprinkle with salt and squeeze of half lemon of lime.  Toss arugula in mixing bowl with sprinkle of salt, drizzle of olive oil and squeeze of lemon juice.  Place on top of avocado slice and sprinkle with cotija.


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