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Shrimp Ceviche

Shrimp Ceviche

This shrimp ceviche recipe is fresh shrimp marinated with just a few ingredients: shrimp, lime juice, shallot, mango, serrano chili and Raspberry Basil Vinegar. It takes just minutes to make and is full of bold and bright flavors. (serves 2)

1/2 Lb. large shrimp (9), each cut into 3

juice of 2 limes

half a shallot, sliced thinly

half a mango chopped into ½ inch dice

2 T Raspberry Basil vinegar

1 serrano chili, seeded and chopped

1 T chopped cilantro or parsley

Salt to taste

Tortilla chips for serving

Place the shrimp, juice from 2 limes and the Raspberry Basil vinegar in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. This process can take up to 60 minutes depending on the size of your shrimp, so plan accordingly.

Add the shallot, mango, serrano chili, herbs and salt to the shrimp mixture. Stir to combine.

Cover your ceviche and refrigerate for at least 30 minutes or up to 6 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the mango and add it right before serving. (But for best results we recommend preparing then serving right away!)

Serve chilled with tortilla chips

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