Recipe: <!-- -->Shrimp and Mango Ceviche<!-- -->
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...
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoon
- Refrigerator
- Serving bowl
- Spoon
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
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