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


  • 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


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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