Tuna & Mango Ceviche

Or shall we say "shrimp and mango ceviche" ~
Per Nana ~

I decided to skip the tuna version of this week's recipe and use Dorie's 

"bonne idee" of seared shrimp. The ingredients for this dish did not 

impress me at all. I am not a fan of mangoes, lime or ginger. I could

 not even imagine pairing mango with avocado, onions and lime 

so I made half the recipe and decided Jim could enjoy it all. 

How very wrong I was. 

I sprinkled salt and pepper and a few drops of Tabasco sauce on the shrimp 

and then seared them for a few minutes. That few drops of hot sauce really 

gave it a great flavor.  After I plated the salad mixture I added the shrimp

 and a bit more of the vinaigrette and garnished it with cilantro leaves. 

A perfect appetizer. 

After four years of cooking with Dorie, I don't know why I ever 

doubt her combination of ingredients. She fools me every time. 

Per Tricia ~

I also opted out of the sushi grade tuna and went with shrimp instead.

I tried a type of domestic avocado - a "slimcado" from Florida which I 

do not recall seeing before and I will definitely buy again. The taste, 

size and texture were wonderful and they were a breeze to prepare.

The actual recipe, however, was not such a breeze and took a bit of prep

 work to get the ingredients chopped and ready to go. The results were 

absolutely delicious but my poor fingers had a few cuts and the intensive 

lime prep - zesting, de-segmenting, chopping and then juicing was a bit rough. 

That said, we all went nuts for the results.  The combo was unlike anything I had 

prepared at home and the well balanced sweet and savory, crunchy and

 soft textures were delightful.  I would make this again in a heartbeat.

Happy French Friday ~