Mango ceviche with shrimp and fish

This recipe was prepared by chef Maricela Barrera, to lighten these heat days from the palate.

Ingredients

3 Mango Tommy cups, cut into paintings

1 pound of clean shrimp

1 pound of white fish

1/2 cup of Jalapeño

1 cup of chopped coriander

2 minced purple onion cups

6 lemons (juice)

2 tablespoons of oyster sauce

3 tablespoons of English sauce

Salt to taste

Preparation

1. Boil shrimp in water for three minutes. Then, drain them and place them in a container with ice to stop cooking.
2. Cut the fish into Lácas and add the juice of two lemons. Let it rest and marinate for two hours.
3. In a large bowl, place the shrimp and marinated fish. Add the chopped ingredients: mango, onion, chile and coriander. Add the sauces and condiments: oyster sauce, English sauce, salt and lemon juice
4. Mix everything carefully until you integrate flavors. This ceviche is ideal for six people. Accompany it with crispy green banana chips to complement the plate.

Star ingredient

The mango (Mangifera indicates) It is originally from South Asia, specifically from India and Burmawhere it emerged about 4 thousand years ago, and is appreciated worldwide. In Latin America, this fruit came during the Spanish colonization. In Guatemala, he found an ideal home, thanks to his warm climate and fertile soils.

During the harvest season, which coincides with hot summer days, The mango is enjoyed fresh in a variety of preparations, whether juices, desserts or sauces. In Guatemala, it is also common to find it in salty preparations.

In addition to its exquisite flavor, mango consumption provides nutritional benefits, It is a rich source of vitamins A and C, which strengthen the immune system. Also, it contains Antioxidants They help fight the free radicals of the body. Its pulp is rich in fiber.

Chef profile

• Maricela Barrera is a specialist in restaurant administration and graduated as an international professional cook at Chef’s Center (2013).
• He has a diploma in culinary arts in Junkabal (2016), with Garnish and pastry courses.
• It has a certification in restaurant administration A and B in Intecap, in addition to other gastronomic courses.
• He had internship at the Malanga Passion Caribbean restaurant, in Carthage, Costa Rica.
• She is the founder of Parella Restaurant (2013), Banquet Service for events.
• He is an executive chef of the Rivera del Río restaurant and has been a judge and instructor in national and international culinary events.