The below recipe was taken from an Algonquin-Lake in the Hills blog post by Chef Aaron.
Shrimp and Mango Ceviche with a Tomatillo Salsa Verde
To make the Ceviche, you'll need:
- 1-red bell pepper, small dice
- 1-red onion, small dice
- 3-jalapenos, small dice (Armando, if I add another jalapeno it will be too spicy for me. This is the Norwegian side coming out in me. Ragnar and I don’t do spicy foods. We do spiced foods. There’s a difference isn’t there, Ragnar?)
- 4-cloves of garlic
- 2-mangoes, skin removed and small dice
- ¼ cup of minced mint
- 1-bunch cilantro, finely chopped
- 1-pound of 31-40 count shrimp cut in half
- 14-medium sized limes and the juice of these limes.
To assemble, add all the components to a large mixing bowl and let sit for about three hours. The whole point of ceviche is that the acid of the limes cooks the protein, in this case shrimp. After three hours, when all of the shrimp is bright white and no longer opaque, season the ceviche with salt and pepper to taste.
To make the Tomatillo Salsa Verde, you'll need:
- 5-roasted tomatillos. (Remove the husk, rinse in cold water, drizzle with olive oil, dust with salt and pepper and throw them in a 375 degree oven on a sheet pan until the skin has begun to turn a dark brown color. It’s ok if they burn a little. You need the few sugars in the tomatillos to caramelize. If not, the bitterness of the tomatillos will dominate the salsa. A little sweetness is a good thing!)
- 1-bunch of cilantro
In a food processor, add the tomatillos along with the juices on the sheet pan from the roasting process, the scallions, and the cilantro to a food processor and puree. Drizzle a little olive oil during the process if the mixture seems to dry. Depending on the size of the tomatillos, you may need a little extra moisture. I didn’t need olive oil however in this recipe. I’m leaving this up to you chef!
To plate, add a small amount of the salsa verde to the bottom of the plate and using the back of a large spoon, scrape the sauce across your best white plate. Next, place a mound of the ceviche in an artful position in relation to the salsa verde. It’s an easy plate so let the colors of the ceviche take center stage! I prefer using good tortilla chips so I suggest you do the same! Enjoy and have a fun and safe Cinco de Mayo!
About this column: Chef Aaron currently works at an Algonquin-based restaurant. He is a graduate of the University of Iowa, as well as the Le Cordon Bleu program, where he was trained in the classic fundamentals of French cuisine. Since graduating, Chef Aaron has worked in bistros and cafés featuring cuisines from around the world. His culinary perspective is based on the techniques of French cuisine, and inspired by the rich tradition of classic Mexican fare. “It was the food created by my grandmother, born in central Mexico, that started it all for me as a child. She was the one who taught me that there is a strong relationship between food and love! Food was her gift to her family. A gift that I am honored to present to you!”