Shrimp and Mango Ceviche
A refreshing warm weather staple, this Shrimp and Mango Ceviche is easy to throw together and is loaded with fresh summer produce.
Equipment
- Cutting board and knife
- non-reactive bowl and cover
Ingredients
- 1 lb fresh, raw shrimp Choose high quality, fresh shrimp from a reputable source.
- ¾ cup fresh lime juice Or enough to fully submerge the shrimp.
- ½ medium red onion. cut in half again and thinly sliced
- ½ English or hot house cucumber, diced
- 1 large mango, pitted and diced
- 1 Roma tomato, seeded and diced
- 2 cloves garlic, minced
- 1 jalapeno, minced
- ¾ cup fresh cilantro, chopped
- salt & pepper
Instructions
- Peel and devein the shrimp. Then cut into small pieces, no larger than that ½ an inch. Place the shrimp in a non-reactive bowl then cover with the lime juice and a pinch of salt. Cover the bowl and refrigerate for around 2 hours.
- While the shrimp is denaturing in the lime juice prep the remaining ingredients. Dice the tomatoes, cucumber and mango and combine with the cilantro and minced garlic and jalapeno. Season with salt and pepper.
- When the shrimp is done denaturing it should be firm and opaque (white or pinkish rather than transparent). Mix the remaining ingredients with the shrimp and lime juice then add salt and pepper to taste. Enjoy with chips on tostadas or on its own!
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