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Chef J. – The Culinary Evangelist

Pomegranate Mango Shrimp Ceviche

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Pomegranate Mango Shrimp Ceviche

Pomegranate Mango Shrimp Ceviche

Tangy, sweet, salty flavors combine to make this cool, refreshing traditional Peruvian dish with a twist

  • 2 lb shrimp (26/30, peeled and deveined, tail removed)
  • ½ cup orange juice (freshly squeezed)
  • ¾ cup lime juice (freshly squeezed)
  • ½ cup pomegranate arils
  • 1 mango (diced)
  • ½ red onion (small diced)
  • 1 red bell pepper (small diced)
  • 1 jalapeno (small diced)
  • ½ cup cilantro (chopped)
  • 1 teaspoon salt
  • tortilla chips (for serving)

  1. Roughly chop the shrimp.

  2. Place all ingredients in a bowl and mix well. Cover and refrigerate for 1 hour.

  3. Serve chilled with tortilla chips

Side Dish, Snack
Peruvian
Ceviche, Mango, Pomegranate, shrimp

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Chef J.

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