Real Recipes From Real Home Cooks ®

mango shrimp ceviche

Recipe by
Michelle Wise
Pomona, CA

This recipe is great for those hot, summer days. It is both light and healthy and soooo refreshing! It is also very easy to make. Enjoy!

yield 4 -6 if served as an appetizer; 2-3 if served as an entree
prep time 30 Min
method Stove Top

Ingredients For mango shrimp ceviche

  • 1
  • 3/4 lb
    raw, deveined and shelled shrimp
  • 1
  • 1-2
  • 1/2 c
    fresh cilantro
  • 1/2
    red onion
  • 3-4
  • dash

How To Make mango shrimp ceviche

  • 1
    Place the shrimp in boiling water for 2-3 minutes or until they are pink and no longer translucent (do not overcook or they will be rubbery and tough). Drain and plunge them into a bowl of ice water. Let them chill while you do the next step.
  • 2
    Chop the mango, cucumber(scrap out the seeds first), tomatoes(I use Roma), cilantro, and red onion. Drain and chop the shrimp. Place the all the ingredients in a bowl. Add salt to taste and the juice of the limes and toss.
  • 3
    Chill for about an hour and serve with tortilla chips or on tostada shells.