Mango Shrimp Ceviche

1
Michelle Wise

By
@wisemichel

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6 if served as an appetizer; 2-3 if served as an entree
Prep:
30 Min
Method:
Stove Top

Ingredients

Add to Grocery List

1
mango
3/4 lb
raw, deveined and shelled shrimp
1
cucumber
1-2
tomatoes
1/2 c
fresh cilantro
1/2
red onion
3-4
limes
dash(es)
salt

How to Make Mango Shrimp Ceviche

Step-by-Step

  • 1Place 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.
  • 2Chop 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.
  • 3Chill for about an hour and serve with tortilla chips or on tostada shells.

Printable Recipe Card

About Mango Shrimp Ceviche

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tag: Healthy




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