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Leslie Myers

Mango and Shrimp Ceviche

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup 31-40 shrimp, cooked, peeled, deveined and cut into 1/3 inch pieces

  • 1 each mango 1⁄2 cup Frozen Mango pieces, cut into small diced pieces
  • 3/4 cup cucumber cut into small diced
 pieces (about ½ of a cucumber)
  • 1/2 cup cilantro chopped
  • 1/4 cup lime juice
  • 1/2 tsp sea salt
  • 2-8 drop hot sauce or to taste

Method
 

  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 the up to a day in advance. 
  2. Within 2 hours of serving, stir all of the ingredients together and add lime juice and salt.