Shrimp Ceviche

Ingredients:


3/4 pound (about 30) medium peeled-and-deveined shrimp

1/2 cup finely chopped red onion

6 tablespoons lime juice

1/4 cup roughly chopped cilantro

1 large mango, peeled, pitted and chopped

1 tomato, cored and chopped

1 or 2 jalapeño peppers, seeded (if desired) and finely chopped

3/4 teaspoon fine sea salt


Instructions

ONE: Bring a medium pot of (sea)salted water to a boil. Add shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain, rinse under cold running water and drain again.

TWO: Chop shrimp into 1/2-inch pieces and transfer to a large bowl. Add onion, lime juice, cilantro, mango, tomato, jalapeño and salt and toss well. Cover and chill until cold, about 1 hour.