Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp, Cucumber, and Mango Escabeche Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Prep Time: 30 mins Total Time: 3 hrs Servings: 4 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. Ingredients 1 pound large shrimp (about 30), shell-on ½ cup plus 3 tablespoons fresh lime juice (from 12 limes) ½ English cucumber, halved lengthwise and cut crosswise ¼ inch thick ⅔ cup chopped mango ½ cup finely chopped red onion 1 jalapeno chile, stem and seeds removed, finely chopped ¼ cup plus 3 tablespoons chopped fresh cilantro Coarse salt and freshly ground pepper Directions 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. 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. 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 juicebefore serving. Rate it Print