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Shrimp ceviche and white port tonic pairing

Mango Shrimp Ceviche & White Port and Tonic

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Servings: 2 people
Cuisine: Peruvian
Ingredients Method

Ingredients
  

For the Shrimp
  • 1 lb fresh shrimp cleaned, peeled, deveined, and chopped into small pieces
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp chili powder
  • 1 cup fresh lime juice approximately 8-10 limes
For the Ceviche
  • 1/2 cup fresh cilantro chopped
  • 2 Roma tomatoes diced
  • 1 mini cucumber diced
  • 1-2 jalapeños diced (seeds removed for less heat)
  • 1 ripe mango diced (reserve some for the sauce)
  • 1/2 red onion finely chopped
  • Tortilla chips or tostadas for serving for serving
For the Mango Sauce
  • 1/2 cup diced mango
  • 1/4 cup fresh lime juice
  • 1/2 cup tomato cocktail like Clamato
  • 1 tsp Maggie’s seasoning liquid
For the White Port and Tonic
  • 2 oz white port Cockburn's White Heights
  • Tonic water
  • Lemon slices
  • Fresh mint
  • Slices of jalapeño optional

Method
 

Prepare the Shrimp
  1. Place the shrimp in a bowl and season with garlic powder, onion powder, salt, black pepper, white pepper, and chili powder.
  2. Cover with lime juice, ensuring all shrimp is submerged, about 1/2 of the lime juice. Cover and refrigerate until the shrimp is pink and cooked through, about 30 minutes.
Make the White Port and Tonic
  1. Fill a glass with ice.
  2. Add 2 oz of Cockburn's White Heights white port.
  3. Top off with tonic water.
  4. Garnish with lemon slices, fresh mint, and a few slices of jalapeño from the ceviche.
Prepare the Ceviche Ingredients
  1. While the shrimp is marinating, chop cilantro, Roma tomatoes, cucumber, jalapeños, mango, and red onion. Set aside.
Make the Mango Sauce
  1. In a blender or food processor, add the reserved mango, the remaining lime juice, tomato cocktail, and Maggie’s seasoning liquid.
  2. Blend until smooth.
Finish the Ceviche
  1. Once the shrimp is fully cooked, drain the lime juice.
  2. In a large bowl, combine the shrimp with the chopped cilantro, tomatoes, cucumber, jalapeños, mango, and red onion.
  3. Pour the mango sauce over the mixture and toss gently to coat evenly.
Serve
  1. Serve the ceviche chilled, ideally with tortilla chips or tostadas, alongside your White Port and Tonic. Enjoy!