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Old 06-04-2016, 07:11 AM   #1
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Fruit Salsa, what to do with it?

I have a ripe mango, a soft tomato, and a soft avacado..

This just cries out a Fruit Salsa of some kind today..

They have shrimp on sale, and also beef ribs, but the ribs are more of a winter thing for us..

I was thinking the whole Tampico Shrimp Cocktail or ceviche, or maybe something Creole?

Any thoughts?
Eric, Austin Tx.

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Old 06-04-2016, 08:27 AM   #2
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Add a little onion, lime and a jalapeno or serrano or two.

I am shrimp challenged when it comes to cooking them, but perhaps some shrimp skewers on the grill.
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Old 06-04-2016, 09:00 AM   #3
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What I would do is take my favorite Pico de Gallo recipe and replace the tomato with the fruit. I'm not a mango fan so I'd use pineapple or jicama.

Whisk, grab a can of Old Bay and follow the ingredients for steamed shrimp! Use a steamer basket instead of dropping them in the liquid. I put everything in the pot, start from cold and pull them off the heat after about 2 minutes of steaming. I'll check one for doneness after a few minutes. When ready you can serve them hot or shock to stop further cooking.
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Old 06-04-2016, 12:57 PM   #4
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The tomato and avocado would be a guacamole dip n' chip for me as a starter.
As for the mango, a big thumbs up for a topper on grilled shrimp.
There are so many mango salsa recipes out there, you choose...
me, I would do a "search" in DC, there are several threads on such a dish
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Old 06-06-2016, 10:24 AM   #5
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Quote:
Originally Posted by giggler View Post
I have a ripe mango, a soft tomato, and a soft avacado..

This just cries out a Fruit Salsa of some kind today..

They have shrimp on sale, and also beef ribs, but the ribs are more of a winter thing for us..

I was thinking the whole Tampico Shrimp Cocktail or ceviche, or maybe something Creole?

Any thoughts?
Eric, Austin Tx.
Try gooling
"Jamie Oliver - fruit salsa - ripe mango, a soft tomato, and a soft avacado." There are quite a few ideas.
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Old 06-06-2016, 11:25 AM   #6
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Last night we went out for dinner. One of the courses was marinated grilled flank steak served over Cotija polenta and topped with grilled mango salsa. It was delicious.
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Old 06-06-2016, 03:37 PM   #7
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GG, that looks delish, just like all of the photos you posted in the dinner thread. Question about the cojita: did it melt nicely into the polenta? I just bought a round to use for fish tacos later this week and was thinking of other ways to use it before it spoiled. Polenta with some sort of Mexican-inspired shrimp or chicken would be tasty.
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Old 06-06-2016, 05:49 PM   #8
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GG, that looks delish, just like all of the photos you posted in the dinner thread. Question about the cojita: did it melt nicely into the polenta? I just bought a round to use for fish tacos later this week and was thinking of other ways to use it before it spoiled. Polenta with some sort of Mexican-inspired shrimp or chicken would be tasty.
I could barely eat any of it last night, I was so full from the previous courses, so I had the rest for lunch. It was really good. The cheese was a little grainy in the polenta, but in a good way - like Parmigiano Reggiano. Tiny nuggets of flavor in the polenta.
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Old 06-06-2016, 06:30 PM   #9
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Fruit Salsa, what to do with it?

One of the best local dishes we had years ago was a big slab of meaty mahi-mahi, with an excellent mango salsa. DH and I still talk about it. Sadly, they took it off the menu, along with our other faves, and then the restaurant closed.

I would play with your ingredients, Eric. I think they'd all be good together.
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