Mango Shrimp Ceviche & Sauvignon Blanc


  • 1 lb shrimp (make sure it’s deveined)
  • juice of 3 large limes
  • 1 cup tomato, diced
  • 3/4 cup cilantro, chopped
  • 2/3 cup fresh mango, diced (1 small mango)
  • 1/2 cup red onion, sliced
  • 1 1/2 Tbsps garlic, minced
  • 3/4 tsp salt
  • pepper to taste
  • 1 avocado, diced


In a large bowl, mix shrimp and lime juice. Let sit in the fridge 30-45 minutes, until the shrimp appears white. While the shrimp “cooks,” stir together all of the ingredients up to the avocado. Cover and refrigerate until ready to use. Once the shrimp is done, drain the lime juice. Add the shrimp, along with the avocado, into the bowl and stir well. Season to taste with salt and pepper.