Pile of Shrimp and Mango Ceviche with blue corn tortilla chips
  • Easy
  • 15 Minutes
  • Serves 4-6

Nutrition Per Serving

  • Calories: 103 cal
  • Fat: 1g
  • Carbohydrates: 13g
  • Protein: 11g

Download Recipe

Ingredients

  • 1 Cup of 31-40 Shrimp, cooked, peeled, deveined and cut into 1/3 inch pieces
  • 1 Cup Mango or 1/2 Cup Frozen Mango pieces, cut into small dices
  • 3/4 Cup Cucumber, diced
  • 1/2 Cup Cilantro, chopped
  • 1/4 Cup Green Onions, sliced
  • 1/4 Cup Red Onion, diced
  • 1/2 tsp. Cumin
  • 1/2 Cup Lime Juice
  • 1/2. tsp. Sea Salt
  • 2-8 drops Hot Sauce (or to taste)

Directions

  1. In a medium bowl, layer all of the ingredients except lime juice and salt. Place the bowl back into the refrigerator. This can be done up to a day in advance.
  2. Within 2 hours of serving, add lime juice and orange juice.