1 lb. Small Shrimp (51/60 Peeled and Deveined)
2 Quarts Water
2 Tbls Salt
1 Cup Lime Juice
½ Cup Orange Juice
1 Mango Peeled and Diced ¼ inch
1 Cup Fresh Pineapple Diced¼ inch
1 Red Bell Pepper Diced ¼ inch
½ Cup Red Onion Finely Diced
1 Jalapeno Seeded and Finely Diced
¼ Cup Fresh Cilantro Chopped
1 Tbls CaJohns Sandia Spice Blend
CaJohns Tiki Bar Hot Sauce
In a sauce pan, bring the 2 quarts of water and salt to a boil. Drop the shrimp in to the boiling water and par-cook the shrimp JUST until they are no longer translucent in appearance. Immediately remove the shrimp from the hot water and place in a bowl of ice water. This will shock the shrimp and stop the cooking process. Once the shrimp are cooled, remove the shrimp from the ice bath and drain.
In a non-reactive bowl, add the shrimp, lime juice, orange juice, and CaJohns Sandia Spice Blend. Mix well making sure all of the shrimp are covered in the juice. Place in the refrigerator for 15 minutes to allow the citrus juices to finish cooking the shrimp. After 15 minutes, add the remaining ingredients to the bowl and mix well. Spoon the Ceviche into small individual glass bowels. Rock glasses and small margarita glasses make for a nice presentation. Garnish with a wedge of lime, a drizzle of CaJohns Tiki Bar Hot Sauce and serve with crispy tortillas or your favorite crackers. Enjoy!