Shrimp and Mango “Ceviche”

Shrimp and Mango “Ceviche”

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  • 3/4 pound Oregon pink shrimp, precooked*
  • 1/2 cup finely chopped red onion 
  • 6 tablespoons lime juice 
  • 1/4 cup roughly chopped cilantro
  • 1 large mango, peeled, pitted and chopped 
  • 1 tomato, cored and chopped 
  • 1 or 2 jalapeño peppers, seeded and finely chopped 
  • 3/4 teaspoon fine sea salt


In a large bowl, combine all ingredients and toss well. Serve immediately or chill in refrigerator until ready to serve.

Special notes:

*Precooked Oregon pink shrimp is available in the fresh or freezer cases at PCC.

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