Shrimp and Mango Ceviche

Serves 6 to 8
Time 1 hr 10 min
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 with tortilla chips, too.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low FatLow Fat

Ingredients

    3/4 pound(about 30) medium peeled and deveined shrimp
    1/2 cupfinely chopped red onion
    6 tablespoonslime juice
    1/4 cuproughly chopped fresh cilantro
    1 largemango, peeled, pitted and chopped
    1tomato, cored and chopped
    1jalapeño peppers, seeded (if desired) and finely chopped
    3/4 teaspoonfine sea salt

Exclusively for Prime members in select ZIP codes.

Method

Bring a medium pot of generously salted water to a boil.


Add shrimp and cook until pink and cooked through, 1 to 2 minutes.


Drain, rinse under cold running water and drain again.


Chop shrimp into 1/2-inch pieces and transfer to a large bowl.


Add onion, lime juice, cilantro, mango, tomato, jalapeño and salt and toss well. Cover and chill until cold, about 1 hour.

Nutritional Info

Serving Size

Calories

80

Total Fat

1g

Saturated Fat

0g

Cholesterol

75mg

Sodium

330mg

Total Carbohydrate

8g

Dietary Fiber

1g

Total Sugars

6g

Protein

10g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.