Mango & Shrimp Ceviche
Recipe provided by Michael Sullivan, Executive Chef
McCormick & Schmick’s Seafood Restaurant, The Loop, Chicago, IL
1 c. Bay shrimp
1 c. Bay scallops
½ c. Mango, small dice
2 Tbs. Lime juice
2 Tbs. Lemon juice
2 Tbs. Red pepper, small dice
1 Fresno chili, small dice
1 Tbs. Scallions, chopped
1 Tbs. Cilantro, chopped
Salt and pepper to taste
Mix all ingredients in a bowl and refrigerate for 12 hours. (The citrus in the lemon and lime juice will “cook” the seafood).
Serve ceviche with your favorite grilled vegetables, a salad or your favorite baked tortilla chips for a healthier crunch!
