Shrimp and Mango Ceviche
Deborah Dana
A traditional shrimp ceviche with a gourmet touch of mango, which gives the tropical flavor of the fruit, the freshness of lemon, cucumber and jicama; that at the same time give it that crispy texture that will enchant your senses.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 500 grams shrimp, large peeled and cleaned (without veins or intestines)
  • 2 mangoes, peeled and cut into slices
  • 1 cucumber, peeling cut into similar small cubes
  • 1 jicama, cut into small cubes
  • 1 red onion, cut into small cubes
  • 2 serrano chiles, in small slices (try the level of spiciness you want)
  • 4 limes
  • 2 teaspoons piquín chile
  • 2 teaspoons olive oil
  • salt
Preparation
30 mins
0 mins
Low
  • Make sure the shrimp is well cleaned (without the intestine) and cut into cubes.
  • In a deep bowl add the shrimp, cucumber, jicama, and onion.
  • Add the juice of the 4 lemons, the olive oil, the parsley and the chili pepper and mix well.
  • At the end add the mango and mix with the shrimp.
  • Serve in Martini glasses with a slice of mango to decorate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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