Shrimp, Cucumber, & Mango Escabeche

By Derrek

Escabeche is a Mediterranean cuisine, which refers to poached fish that is marinated in an acidic mixture before serving. Usually escabeche is served cold. In this recipe, marinating poached shrimp in limejuice is not only healthy, but it infuses the seafood with a zesty citrus flavor. Sweet mango, spicy jalapeño, and sharp cilantro add even more zing!

Ingredients

• Nutritional Information: (Per Serving)
• 165 calories, 0 g saturated fat, 1 g unsaturated fat, 172 mg cholesterol, 13 g carbs, 335 mg sodium, 24 g protein, 1 g fiber
• Yields 4 servings Active Time: 30 min Total Time: 3 hours
• Ingredients
• 1 lb large raw shrimp (about 30)
• 1/2 cup plus 3 tablespoons of fresh lime juice (from 12 limes)
• 1/2 hot house cucumber, halved lengthwise & cut crosswise 1/4 inch thick
• 2/3 cup chopped mango
• 1/2 cup finely chopped red onion
• 1 jalapeño, stem and seeds removed; finely chopped
• 1/4 cup plus 3 tablespoons chopped fresh cilantro
• Coarse salt (such as Kosher salt or sea salt) and fresh ground pepper

Preparation

Step 1

Prepare an ice-water bath. Bring a large pot of water to a boil.

Reduce heat to medium; poach all the shrimp until just cooked through, 1 1/2 - 2 minutes (fast!).

Carefully transfer the shrimp to the ice-water bath; let cool.

Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup of limejuice in a nonreactive dish. Refrigerate, covered, stirring halfway though, for at least 2 hours. Drain.

Toss together shrimp, cucumber, mango, onion, jalapeno, cilantro, 2 tablespoons of limejuice, 3/4 teaspoon of salt, and a pinch of pepper.

Refrigerate for 30 more minutes. Finally stir in remaining tablespoon of limejuice before serving.