Shrimp, Cucumber, and Mango Escabeche

Marinating poached shrimp in lime juice infuses the seafood with a zesty citrus flavor. Sweet mango, spicy jalapeno, and sharp cilantro add even more zing.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Raymond Hom

Source: Martha Stewart Living, August 2010


  • 1 pound large shrimp (about 30), shell-on
  • 1/2 cup plus 3 tablespoons fresh lime juice (from 12 limes)
  • 1/2 English cucumber, halved lengthwise and cut crosswise 1/4 inch thick
  • 2/3 cup chopped mango
  • 1/2 cup finely chopped red onion
  • 1 jalapeno chile, stem and seeds removed, finely chopped
  • 1/4 cup plus 3 tablespoons chopped fresh cilantro
  • Coarse salt and freshly ground pepper


  1. Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium; poach shrimp until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp to ice-water bath; let cool.

  2. Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a nonreactive dish. Refrigerate, covered, stirring halfway through, for at least 2 hours. Drain.

  3. Toss together shrimp, cucumber, mango, onion, jalapeno, cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt, and a pinch of pepper. Refrigerate for 30 minutes. Stir in remaining tablespoon lime juice before serving.


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