Mango Shrimp Ceviche
- 3/4 lb
- raw, deveined and shelled shrimp
- 1/2 c
- fresh cilantro
- red onion
How to Make Mango Shrimp Ceviche
- 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.