The most famous shrimp ceviche in Peru is served hot and is called “a la piedra”, but this fresh, new version is popular as well in the coastal regions–especially in Northern Peru. The mango adds a sweet toquecito to the ceviche, while the creamy and delicate coconut milk softens the texture of this dish.
This recipe can also be prepared in two other ways–without mango, for a shrimp-only ceviche, or without shrimp for a vegetarian version. Needless to say, this mango ceviche is extra refreshing, delicious and a real treat. I recommend that you try all three versions, starting with this recipe because you’ll love it!
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