Lesly Galiana, a friend of this article’s author, inspired this recipe. Galiana, a Cuban-American, made her shrimp ceviche for their group of college friends. Sowder tweaked the recipe a bit, with adjustments for seafood sustainability, simplicity, freshness, and some mango sweetness. Makes 6–8 servings
1 lb fresh, wild-caught jumbo shrimp, shells, tails, and veins removed
Juice of 5 limes
Juice of 1 ruby-red grapefruit (or ½ to 1 cup red grapefruit juice)
1 red onion, diced
¼ cup salt
1 green bell pepper, diced
4 garlic cloves, minced
2 large tomatoes, chopped
1 mango, diced
½ cup chopped cilantro
½ teaspoon garlic powder
10 dashes hot sauce, such as Tabasco or Cholula
Black pepper, to taste
Baked blue corn chips, tortilla chips, or plantain chips for serving
Slice shrimp lengthwise, then in halves or thirds, depending on preference. Place the shrimp in a bowl or plastic container with the lime and grapefruit juices, making sure the juice level rises above the shrimp. Cover and refrigerate.
Toss the red onion with the salt. Set it aside, allowing the salt to draw out the bite from the onions, for about a half-hour.
In a separate bowl, combine the bell pepper, minced garlic, tomato, mango, and cilantro. Rinse the onions to remove the excess salt and add them to the pepper, garlic, tomato mixture. Combine the vegetables with the shrimp and juice. Add garlic powder and hot sauce, and season with black pepper to taste.
Refrigerate, covered, for a minimum of 8 hours. Shrimp is “cooked” and ready to eat when it is no longer translucent inside. (Drink your preferred summertime beer, mojito, iced tea, or limeade with friends and family while you wait.) Serve with chips.