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Garnelen-Ceviche mit leuchtend rosa Garnelen, gelben Mangowürfeln, grünem Koriander und Avocadoscheiben in einer weißen Schale, daneben ein Weißweinglas mit goldenem Pillitteri Gewürztraminer Riesling

Shrimp Ceviche with Mango, Lime, and Cilantro

No stove, no oven, no twenty minutes at the stove: shrimp ceviche with ripe mango, fresh lime, and cilantro—cooked in acid, ready in 35 minutes. Pair it with Pillitteri Carretto Gewürztraminer Riesling Fusion from Niagara-on-the-Lake, featuring notes of lychee, rose petals, and tropical fruit. The perfect Friday night in June.
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Prep Time 20 minutes
Curing time 15 minutes
Total Time 35 minutes
Course Fish & Seafood
Cuisine Asian fusion, International, Peruvian, Seasonal
Servings 2 people
Calories 320 kcal

Equipment

  • 1 Große flache Schüssel (für die Limettenmarinade)
  • 1 Kleines scharfes Messer
  • 1 Zitruspresse
  • 1 Zwei tiefe Teller oder Schalen zum Servieren

Ingredients
  

FOR THE CEVICHE:

  • 300 g raw shrimp Size 26/30, ready to cook, gutted
  • Juice from 4 limes freshly squeezed, about 80 ml
  • 1 ripe mango about 200 g of fruit flesh, peeled and cut into 1-cm cubes
  • ½ red onion sliced into paper-thin rings or half-rings
  • 1 red chili pepper finely chopped (adjust the heat to taste)
  • ½ cucumber seeded and cut into small cubes
  • 1 teaspoon of fresh ginger finely grated
  • 1 A handful of fresh cilantro coarsely chopped
  • sea salt freshly ground white pepper

FOR SERVING:

  • 1 ripe avocado sliced
  • Fresh cilantro leaves
  • lime wedges
  • Fleur de Sel

Instructions
 

COOKING SHRIMP IN ACID:

  • Place the shrimp in a shallow bowl—all side by side, not stacked on top of each other.
  • Pour a generous amount of freshly squeezed lime juice over the top: all the shrimp must be completely covered.
  • Marinate in the refrigerator for 15–20 minutes, until the shrimp are light pink and opaque throughout—this is a sign that the acid has cooked them.
  • Drain off the excess lime juice, but set aside one tablespoon.

PREPARE THE MANGO BASE:

  • Combine the diced mango, red onion, chili, cucumber, and grated ginger in a bowl.
  • Add the tablespoon of lime juice you set aside.
  • Season generously with sea salt and white pepper.
  • Stir in fresh cilantro.

FINISHING THE CEVICHE:

  • Gently fold the marinated shrimp into the mango-cilantro mixture.
  • Let it rest in the refrigerator for 5 minutes—this allows the flavors to blend.
  • Taste it again: check the heat, acidity, and salt.

SERVE:

  • Divide the ceviche among chilled, deep plates or bowls.
  • Arrange the avocado slices in a fan shape.
  • Add fresh cilantro leaves and lime wedges.
  • Finish with Fleur de Sel.
  • Serve the Pillitteri Carretto Gewürztraminer Riesling Fusion well chilled at 10–13 °C.

SIDE DISHES:

  • Toasted corn tortillas or tostadas
  • Or: thin, crispy crackers with sea salt

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 26gFat: 12g
Keyword Ceviche, Cilantro, Gewürztraminer, lime, Mango, Niagara, no-cook, Pillitteri, Riesling, Shrimp, Summer Recipe, Wine from Canada
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