Shrimp, Tilapia, and Mango Summer Ceviche

Feel free to add other types of fruit such as pineapple to this recipe. 

Servings: 4-8

Time Prep: 20 minutes

Rest Time: 4-5 hours


1 lb of peeled and deveined shrimp

1 lb of skinless tilapia fillets

1/2 a cup of small diced red onion

1 mango 

1/2 a cup of chopped cilantro

10-12 limes

1. Cut shrimp and tilapia into 1/2 inch pieces.  Put into a bowl with lime juice (8-10 limes). Cover with saran wrap for about 4 hours. You are looking for the shrimp to look “opaque.”

2. Peel and chop  mango into 1/2 inch pieces. Chop cilantro, and onion (small diced).

3. Remove juice from “cooked” shrimp and tilapia. Add the mango, cilantro, and onion and mix. Add the rest of the lime juice, salt and pepper to taste. Let it rest another half hour to an hour so that all the  flavors marinade longer. 

Enjoy with some green plantain chips! (Slice green plantains into thin rounds. Fry in vegetable oil until golden brown. Drain over paper towel, and salt while warm.)

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