Coconut Shrimp Ceviche With Mango Recipe

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 regionsespecially 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 wayswithout 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 youll love it