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Shrimp and Mango Ceviche

Serves 6 to 8
Time 1 hr 10 min
This fully cooked, brightly flavored ceviche is good enough to eat all by itself, piled into bowls over shredded lettuce and served as an appetizer or light lunch. But don't hesitate to scoop it up with tortilla chips, too.
Ingredients
  • 3/4 pound (about 30) medium peeled and deveined shrimp
  • 1/2 cup finely chopped red onion
  • 6 tablespoons lime juice
  • 1/4 cup roughly chopped fresh cilantro
  • 1 large mango peeled, pitted and chopped
  • 1 tomato cored and chopped
  • 1 jalapeño peppers seeded (if desired) and finely chopped
  • 3/4 teaspoon fine sea salt
Method

Bring a medium pot of generously salted water to a boil. Add shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain, rinse under cold running water and drain again.

Chop shrimp into 1/2-inch pieces and transfer to a large bowl. Add onion, lime juice, cilantro, mango, tomato, jalapeño and salt and toss well. Cover and chill until cold, about 1 hour.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 pound (about 30) medium peeled and deveined shrimp
  • 1/2 cup finely chopped red onion
  • 6 tablespoons lime juice
  • 1/4 cup roughly chopped fresh cilantro
  • 1 large mango peeled, pitted and chopped
  • 1 tomato cored and chopped
  • 1 jalapeño peppers seeded (if desired) and finely chopped
  • 3/4 teaspoon fine sea salt