Mango Shrimp Ceviche
- 1 pound large shrimp, cooked
- 1 fresh mango
- 1 small red onion
- 1/4 cup chopped cilantro
- 2 large tomatoes, seeded
- 1 14-ounce can hearts of palm
- 1 lime, juiced
- 1 tsp kosher salt
Recipe courtesy of Catherine McCord, Weelicious
- Slice shrimp in half. Dice mango, onion and seeded tomatoes.
- Drain hearts of palm and slice into thin circles.
- Place all of the ingredients in a bowl and stir to combine.