Shrimp Ceviche with Mango

Try this very simple shrimp recipe that will take your taste buds on a small journey. The combination of mango, ginger vinegar and olive oil with added green lemon juice pairs perfectly with fresh shrimp. Excellent as a starter.

Ingredients

From Oliviers & Co
Olive oil with green lemon
Honey and ginger vinegar
Freshly ground pepper
Sea salt flakes

From the market
12 shrimp, peeled
150 g mango, diced
½ teaspoon grated lime zest (organic, unsprayed)
Coriander, finely chopped

Instructions

Cut the shrimp into small pieces about 1 cm wide. Place them in a bowl with the diced mango and finely chopped coriander.

Add the olive oil with green lemon, ginger vinegar, and grated lime zest. Mix all ingredients well.

Let the mixture cool, covered, in the refrigerator for at least 1 hour.

Serve the ceviche on plates using an 8 cm round cutter. Finish with a few drops of ginger vinegar, some freshly ground pepper, and sea salt.

Serve immediately, optionally with good sourdough bread.

Voilà and bon appétit!