X
Recipes
Home / Mango Jalapeño Ceviche
Mango Jalapeño Ceviche
Mango Jalapeño Ceviche
Recipe makes 6 servings
Nutrition Profile
Calories: 232kcalCarbohydrates: 29gProtein: 19gFat: 10g
Ingredients
- 24 oz x-small Shrimp Cooked, Peeled, Deveined, Tail-Off
- 2 Mango
- 2 Hass Avocados
- 2 Tomatoes
- 1 Purple Onion
- 1 Jalapeños (with some seeds)
- 1/2 cup Lime Juice (about 4 limes)
- 1/2 cup Lemon Juice (about 2 lemons)
- 2 tbsp Cilantro chopped
- Tajin to taste (optional)
- Salt and Pepper to taste
Instructions
- Dice 2 mangos, 2 avocados, 2 tomatoes, 1 purple onion and 1 jalapeño. Place in a large mixing bowl.
- Squeeze the juice from 4 limes and 2 lemons into a bowl. Remove any seeds and pour juice in with your ceviche.
- Season with Tajin, salt, and pepper to taste. Enjoy!
Notes
• The level of heat in this recipe will depend on how many of the jalapeño seeds you add to the mix. The more you add, the hotter it will be. Adjust according to your preference. If you like it hot, you may want to add a second jalapeño.
• You can use tortillas or pita bread for dipping, or just eat this by itself.
• To make your own tortilla chips, slice your lavash bread into desired size and shape. Spray with non-stick cooking spray and season with a little sea salt. Bake in the oven for 2-3 minutes on 350°F. Keep a close eye on them, they cook fast and will burn fast!
• Refrigerate any leftover ceviche.
