Mango and Shrimp Ceviche

Ingredients

• Tortilla chips - For serving
• Salt - To taste
• Avocado - 1, diced
• Jalapeno - 1, seeded and finely chopped
• Cilantro - 1/4 cup, chopped
• Red onion - 1/2 cup, finely chopped
• Mango - 2 ripe mangoes, diced
• Lime juice - 1/2 cup
• Shrimp - 1 pound, peeled and deveined

Instructions

1. Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Drain and let cool.
2. In a large bowl, combine the lime juice, diced mango, red onion, cilantro, jalapeno, and avocado.
3. Chop the cooked shrimp into bite-sized pieces and add them to the bowl.
4. Season with salt and gently toss everything together to combine.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve the mango and shrimp ceviche chilled with tortilla chips on the side.