Mango Shrimp Ceviche (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound cooked large shrimp, cut into bite-sized pieces
02 - 1 cucumber, cut into bite-sized pieces
03 - 1 pint cherry tomatoes, halved
04 - 1 jalapeno pepper, thinly sliced
05 - 1 fresh mango, peeled, pitted, and cut into bite-sized pieces
06 - 1 lime, juiced (or more to taste)
07 - 2 tablespoons chopped fresh cilantro
08 - 1 tablespoon chili lime seasoning (such as Tajin®), or to taste

→ For Serving (Optional)

09 - Tortilla chips
10 - Lime wedges
11 - Extra cilantro leaves for garnish

# Instructions:

01 - Combine shrimp, cucumber, tomatoes, jalapeno, mango, lime juice, cilantro, and Tajin seasoning in a large bowl.
02 - Taste and add more Tajin or lime juice if desired.
03 - For enhanced flavor, cover the bowl and refrigerate for 1 hour. This step is optional but recommended to allow the flavors to meld together.
04 - Serve chilled as an appetizer with tortilla chips or as a light meal on its own.

# Notes:

01 - Using pre-cooked shrimp makes this a quick, no-cook recipe perfect for hot summer days.
02 - For less heat, remove the seeds and membranes from the jalapeno before slicing.
03 - The lime juice and Tajin provide both flavor and acidity that helps keep the ceviche fresh.
04 - This dish is best enjoyed fresh but can be refrigerated for up to 24 hours.

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