Mango Shrimp Ceviche

Not sure if I've mentioned this before, but I am a huge fan of Tex-Mex (well, really any recipe that includes cilantro!). I happened to have some green onions and some cilantro in my fridge that needed to be used up sometime in the very near future, and what better recipe to use them up in than a yummy shrimp ceviche. Although I've loved ceviche since my honeymoon five years ago in Mexico, I've never had the guts to try to make it. The whole thought of the shrimp actually cooking without ever being exposed to heat? I had my doubts, no matter what the others said. I thought I was bound to do something wrong and have a horrible case of food poisoning if I even attempted such a feat. Well, I sampled some of this yumminess for lunch today, and no issues yet!

Please note that, like many of my recipes, the quantities of the ingredients are adjustable depending on how much of each you have on hand.

Ingredients

1/3 pound uncooked shrimp, peeled, deveined, tails removed, and chopped into smallish pieces

4-5 Tbsp. lime juice

2-3 Tbsp. lemon juice

1/4 cup green onions, sliced

1/4 cup red onion, diced

3 Tbsp. fresh cilantro, minced

1/3 cup red pepper, diced

2/3 cup mango, chopped (I used frozen mango, and it worked great)

1 avocado, diced

kosher salt, to taste (1-2 tsp.)

Directions

Place the shrimp pieces in a bowl and cover with the lime and lemon juices (use more or less as necessary to ensure they are covered completely). Cover and refrigerate for 1 hour, or until completely opaque (mine only took 30 minutes, but it depends on the size of your pieces). Gently fold in remaining ingredients and stir to combine. Serve with tortilla chips, crackers, or toasted pita points.