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Shrimp and Tilapia Ceviche with Champagne® Mango
Ingredients:
- 16 - 16/20 d shrimp, peeled, de-veined and diced
- 1-½ pounds of tilapia, diced
- 3 Champagne® mangos, peeled and diced
- 1 cucumber, peeled and diced
- 3 large roma tomatoes, finely diced
- ¼ yellow onion, finely diced
- Juice of 6 limes
- ½ cup clamato juice (picante)
Instructions:
Serves 16
Mix all ingredients in a bowl and cover with plastic wrap so that all the fish and shrimp is submerged under the liquid. Refrigerate for at least 5 hours before serving. Best served with fried tortilla chips.
This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia. As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas. His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel. When not working, Chef Noah enjoys traveling and spending time with close friends and family.
