Mango Shrimp Ceviche Recipe

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This tropical Mango Shrimp Ceviche is a perfect light appetizer to serve with tortilla chips during summer parties or get-togethers. Make it using a few simple ingredients using my easy recipe.

Ingredients
▢10 ounce medium shrimp (300 g, deveined)
▢¼ cup freshly squeezed lime juice
▢1 cup peeled and diced ripe mangoes
▢¼ cup chopped red onions
▢2 teaspoons seeded and minced Jalapeño pepper
▢½ cup diced red bell pepper
▢¼ cup chopped cilantro (tightly packed)
▢½ teaspoon salt (or to taste)
▢½ teaspoon freshly cracked black pepper (or to taste)

Instructions
Rinse shrimp with water and pat them dry with paper tissues.
Cut the shrimp into ¼-inch pieces.
In a large bowl, mix shrimp with lime juice.
Let sit in the fridge for 45-50 minutes, until the shrimp appears opaque and pink.
Pull the bowl out of the refrigerator and add mangoes, onion, jalapeño pepper, bell pepper, and cilantro.
Season with ½ teaspoon salt and ½ teaspoon freshly cracked black pepper.
Toss well to combine.
Note – You can discard some of the lime juice if you do not like your ceviche too tangy.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Check for salt and pepper and add more if required.
Serve the mango ceviche chilled.

Notes
This recipe can be easily dou