Mango and Shrimp Ceviche

Ingredients

Large shrimp

1 pound, peeled and deveined

Fresh lime juice

1/2 cup

Mango

1 large, peeled and diced

Red onion

1 small, finely diced

Cilantro

1/2 cup, chopped

Jalapeno

1, seeds and veins removed, finely chopped

Avocado

1 large, peeled and diced

Salt

to taste

Tortilla chips

for serving

Instructions

1. Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Drain the shrimp and allow them to cool.
2. In a large bowl, combine the fresh lime juice, diced mango, finely chopped red onion, chopped cilantro, finely chopped jalapeno, and diced avocado.
3. Chop the cooked shrimp into bite-sized pieces and add them to the large bowl.
4. Season the mixture with salt to your preference, and gently toss everything together to combine. The lime juice should evenly coat all the ingredients.
5. Cover the bowl with a plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, creating a more robust and flavorful dish.
6. Serve the Mango and Shrimp Ceviche chilled, with tortilla chips on the side for a delightful crunch. Enjoy it as a refreshing appetizer, a light lunch, or a healthy snack.