Shrimp and Mango Ceviche

2 lbs of large shrimp, chopped

6 limes

1 bunch of cilantro, but picked from the stem and then coarsely chopped

1 serrano pepper, finely diced

1 jalepeno pepper, finely diced

1 small red onion, chopped

1 ripe mango, cubed and chopped

1 firm roma tomato, finely diced

1 – 2 garlic cloves, minced

½ can of el pato tomato sauce, the small one

Olive Oil

Salt

Honey (to simmer the serrano!)

I cook the shrimp first but take it out of the hot water when they start to float. I leave them out for awhile, or cover in cold water. After I chop the shrimp (about the size of a penny, or just cut in half at the bend of the shrimp tail) I put them in a bowl with the juice from 3 – 4 limes. Then I start chopping and adding everything else. Once everything is mixed in and it’s about the consistency I want, then I taste test, and see if it needs more lime juice, more olive oil, etc. If you’re more adventurous, you can add scallops or other white fish. If mango isn’t your thing, use pineapple.