What would you do with a huge bag of tortilla chips? Eat them right out of the bag? Leave them in the pantry and do nothing? Dip them in store bought salsa or queso? You certainly could, but compared to the two recipes I am about to share with you, salsa and queso may seem boring.
During one of the last recent warm spells of the season, I made a recipe that transported me back to a relaxing tropical island - Shrimp and Mango Ceviche. The colors and flavors burst and the tortilla chips are the perfect vessel for scooping it all up. The best part of all - no cooking required!
Step one is to make the citrus marinade because the acid in the citrus is what actually cooks the shrimp. I needed one cup of lime juice plus the juice of one orange.
I added one pound of peeled and deveined shrimp that I chopped into small pieces and tossed to combine. I covered the bowl with plastic wrap and let it sit in the refrigerator for ninety minutes, until the shrimp turned opaque and firm.
In a separate bowl, I combined one can of fire roasted tomatoes with chiles (drained), one small diced red pepper, one half of a small diced red onion, one quarter cup of chopped Castelvetrano olives, two grated cloves of garlic, and one diced mango.
Using a slotted spoon, I removed the shrimp from the marinade and added it to the mango mixture along with one quarter cup of chopped cilantro, one third cup of extra virgin olive oil, and one half cup of the citrus marinade. I tasted and added a pinch of salt and black pepper.
This dish is as easy as it is delicious and beautiful.
And what did I do with rest of the tortilla chips? I made the best four words you will read today - Queso Fundido Breakfast Nachos. These are outrageously good, very easy, abd you will be crazy for them! The video shows each step.
So what would YOU do with a big bag of tortilla chips? Feel free to share your ideas with me!
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