Summer Sizzlers - Chef Luis's Mango Salsa with Grilled Shrimp Ceviche

July 18, 2018

 

 

Ingredients

 

  • 1/2 lb 16/20 white shrimp peeled and deveined 
     

  • 1 ripe mango diced into small cubes 
     

  • 1 medium red onion diced into small cubes
     

  • 1 red pepper diced into salt cubes
     

  • 1 navel orange wedged and diced into small cubes (reserve leftover juice from orange)
     

  • Juice of 1 lime 
     

  • 5 green scallions thinly sliced (green portion only)
     

  • Salt and Pepper 
     

  • Olive oil

 

 

Preperation

 

Pre-heat your Hestan grill to 400 degrees

 

Chop veggies and mix with lime in mixing bowl 

 

Place shrimp on skewer and season to taste - drizzle with olive oil

 

Grill shrimp for 1-2 min each side - do not overcook 

 

Cut shrimp into bite size portions and combine in mixing bowl with all other ingredients

 

Taste and season again if needed 

 

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