Mango Shrimp Ceviche
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Mango Shrimp Ceviche
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Fresh, tangy, and oh-so-shrimpy! This easy Shrimp Ceviche is the perfect appetizer, side dish, or light meal. Dive in!
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Ingredients
- 3 cups Shrimp small, cooked
- lemon about 4 tablespoons, juice of 2
- 2 Roma tomato diced
- 1 English cucumber diced
- 1 Mango diced
- 1 jalapeno pepper minced, whole
- ¾ cup cilantro chopped, fresh
- 2 shallot minced
- salt to taste
- black pepper to taste
Instructions
- Add the shrimp, tomato, cucumber, mango, jalapeno, shallot, and cilantro to a medium bowl.
- Pour the lemon juice over the shrimp mixture.
- Add salt and pepper to taste, then stir the mixture well.
- Cover the ceviche and refrigerate for 30 minutes. This will allow the flavors to develop even more.
- Taste, adjust the seasoning if necessary, and serve.
Nutrition Information
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Serving
1cup
Calories
209kcal
(10%)
Carbohydrates
14g
(5%)
Protein
37g
(74%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
0.2g
(1%)
Trans Fat
0.01g
(1%)
Cholesterol
286mg
(95%)
Sodium
218mg
(9%)
Potassium
805mg
(17%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
1138IU
(23%)
Vitamin C
31mg
(34%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 209kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 37g | 74% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 286mg | 95% |
| Sodium | 218mg | 9% |
| Potassium | 805mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1138IU | 23% |
| Vitamin C | 31mg | 34% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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