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March 2013 Recipe of the Month

Guests rave about our Executive Chef Justin Macy's abililty to create colorful, healthy recipes! Here's a refreshing and incredibly flavorful dish from Miraval's Mindful Eating Cookbook.

Shrimp and Mango Ceviche

Shrimp and Mango Ceviche

Makes 4 Servings

  • 1/2 c. chopped and peeled fresh mango
  • 1/2 c. fresh lime juice
  • 1 Tbsp. minced red onion
  • 1 Tbsp. minced red bell pepper
  • 1 Tbsp. chopped fresh cilantro
  • 2 tsp. minced garlic
  • 1 1/2 tsp. minced jalapeño
  • 1 tsp. hot red-pepper sauce, such as Cholula Hot Sauce
  • 1/8 tsp. kosher salt
  • 8 oz. shrimp, peeled, deveined, and cut into quarter-inch pieces

COMBINE all of the ingredients except the shrimp in a medium nonreactive bowl, and stir well

ADD the shrimp and toss to coat with the marinade. Cover and refrigerate, stirring every 30 minutes, until the shrimp is opaque in color, 45 to 90 minutes.

ARRANGE the ceviche in a decorative bowl or martini glass and serve chilled.

CALORIES: 60; TOTAL FAT: 0.5 G; CARBOHYDRATE: 6 G; DIETARY FIBER: 0 G; PROTEIN: 8 G

1 response to “Recipe of the Month: Shrimp and Mango Ceviche”

  1. Cyndi Wright Says:
    I made this tonight after visiting last week and LOVED the dish. I couldn't believe how easy it was to make and how perfect it turned out! It will definitely be my signature dish from now on!

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