Name: Fresh and Spicy Mango Shrimp Ceviche
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 lbs fresh shrimp; 1 avocado; ½ red bell pepper; ¼ cup Vignoli Peranzana Olives; ¾ cup frozen mango; 3 limes; 2 Tbsp Vignoli Chili Infused EVOO; 2 tsp sea salt; 1 tbsp chopped cilantro; ¼ cup chopped red onion

Fresh and Spicy Mango Shrimp Ceviche

Sweet and succulent, this fresh summer seafood appetizer is packed with all the best flavors.

Peranzana Olives front of 10.22 Ounce jar

Chili Pepper Infused Extra Virgin Olive Oil front of 8.5oz bottle

Ingredients

Serves:2

Imperial Metric

1 lbs fresh shrimp
1 avocado
½ red bell pepper
¼ cup Vignoli Peranzana Olives
¾ cup frozen mango
3 limes
2 Tbsp Vignoli Chili Infused EVOO
2 tsp sea salt
1 tbsp chopped cilantro
¼ cup chopped red onion

500g fresh shrimp
1 avocado
½ red bell pepper
80g Vignoli Peranzana Olives
150g frozen mango
3 limes
45g Vignoli Chilli Infused EVOO
5g sea salt
¼ small red onion
5g chopped cilantro

Preparation

Imperial Metric

Remove the shells from the shrimp and rinse well with cold water. Chop into small pieces and add to a medium sized mixing bowl.
Slice the avocado in half, remove the pit and chop into ½ inch pieces. Finely chop the pepper and onion. Add the avocado, onion, pepper and olives to the bowl. Mix well to combine.
If the frozen mango is already diced, add it directly to the bowl. If it’s in large chunks, chop into small pieces and add.
Slice the limes in half, and squeeze the juice over the bowl, drizzle with the chilli oil and sprinkle with sea salt. Mix well to combine and ensure the juice has well coated the shrimp.
Let the mixture sit in the juices for 5 minutes, mixing every minute. The shrimp turn from white to pink.
Garnish with cilantro. Serve immediately, with corn chips, crackers or plantain chips.

Remove the shells from the shrimp and rinse well with cold water. Chop into small pieces and add to a medium sized mixing bowl.
Slice the avocado in half, remove the pit and chop into 1cm pieces. Finely chop the pepper and onion. Add the avocado, onion, pepper and olives to the bowl. Mix well to combine.
If the frozen mango is already diced, add it directly to the bowl. If it’s in large chunks, chop into small pieces and add.
Slice the limes in half, and squeeze the juice over the bowl, drizzle with the chilli oil and sprinkle with sea salt. Mix well to combine and ensure the juice has well coated the shrimp.
Let the mixture sit in the juices for 5 minutes, mixing every minute. The shrimp turn from white to pink.
Garnish with cilantro. Serve immediately, with corn chips, crackers or plantain chips.

For this recipe you need

"Peranzana" Olives

Chili Pepper Infused Extra Virgin Olive Oil

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Fresh and Spicy Mango Shrimp Ceviche

Fresh and Spicy Mango Shrimp Ceviche

Ingredients

Preparation

For this recipe you need

Healthy Winter Panzanella

Deep-love chocolate-olive oil cake

Caramel for Christmas Italian Panettone

We are more than just olive oil and vinegar.