Shrimp & Mango Ceviche Recipe
Now that Summer is here I am making more easy and fresh recipes that everyone in my household loves. You can serve this as an appetizer if you’re hosting a dinner party or as an entree for date night.
My mom showed me how to make this ceviche and instantly fell in love with the flavor. I’ve simplified this recipe and made it a little healthier using olive oil. The texture of the shrimp married with the creaminess of the mango make this dish a winning combination, plus the capers serve as the tangy counterpart creating a melee flavors in your mouth
This Shrimp & Mango Ceviche Recipe tastes even better the longer it sits. I suggest making it 2 hours before serving. It really makes a difference!.
- 2 lbs . of Cooked Shrimp
- 1 Mango diced
- 1/2 Medium Purple Onion Sliced
- 1/4 Cup of Chopped Cilantro
- 1 Tablespoon of Capers
- 1/2 Cup of Olive Oil
- 1/4 Cup of Vinegar
- Juice of 1 Lemon
- 1 ts . of Sugar
- 2 oz of Caper Juice about 1/4 of the jar
Whisk all dressing ingredients together in a bowl
In a big bowl add the shrimp, onion, capers, cilantro and mango
Toss the dressing in with the shrimp
Let it marinate in the fridge for a minimum of 2 hours
I hope you make this and let me know how you like it!. It is now a weekly staple in my household.