Mango Shrimp Ceviche
Ingredients:
• 1 (15 oz) can POLAR sliced mango – drained, diced
• 1 ½ cup lime juice (about juice of 12 limes or bottled)
• ½ medium red onion – diced (about a cup)
• 1 large or 2 small avocados, diced
• 1 small bunch cilantro, minced (about ½ cup)
• 1-2 jalapeno peppers, minced
• Kosher salt to taste
• 1 lb white fish, diced
Suggested combination:
• 1 small thawed tilapia fillet
• 1 (6 oz) can Peeled Shrimp –drained
• 1 (6 oz) can POLAR Fancy Lump Crab Meat – drained
Directions:
1. Place diced white fish and lime juice in a sealed plastic bag. Leave in fridge to marinate for at least 3 hours.
2. After marinating, drain most of the juice from the bag and combine the fish with diced mango, red onion, avocado, cilantro, jalapeno peppers, and kosher salt in a bowl. Mix well to combine all the ingredients.
3. Gently fold in the peeled shrimp and lump crab meat to the mixture.
4. Chill the ceviche in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Enjoy this mango ceviche as a light and flavorful appetizer or main dish. The combination of sweet mango, tangy lime juice, and fresh seafood is sure to be a hit at your next gathering. Serve with tortilla chips or on its own for a delicious and refreshing treat.
