Marcos Macias of Cubiertos Mexican Kitchen & Margarita Bar shows us how to make the light and delicious Shrimp Ceviche. Plus: This week's bonus recipe, Mangoes al Tequila... caramelized mangoes and tequila over vanilla ice cream.

Visit Stacy Fawcett's Facebook page for information about her giveaway offer.

Shrimp Ceviche


  • 1 cup peeled bay shrimp
  • 1 cup diced red onion
  • 1 cup diced tomato
  • 1 bunch chopped cilantro
  • 1 whole avocado
  • 2 oz of chopped cappers
  • 2 oz of chopped olives
  • 7 limes (juice) 1/2 cup olive oil
  • dash of vinegar, sea salt,
  • black pepper


  1. Slice the shrimp and chop the vegetables.
  2. Mix the shrimp, the lemon, and seasoned with sea salt and fresh crushed pepper.
  3. Incorporate the chopped vegetables (except cilantro) with the rest of the ingredients. Mix and slowly add olive oil.
  4. Add the chopped cilantro.
  5. Serve on top of a tostada and garnish with sliced avocado.

Mangoes al Tequila


  • 2 whole mangoes
  • 1 vanilla ice cream
  • 1/2 cup sugar
  • 1/2 cup butter
  • dash of cinnamon
  • 2 oz silver tequila
  • 2 oz orange liquor
  • 2 oz mango juice


  1. Pre-heat a saute pan with butter.
  2. Caramelize the sugar.
  3. Add the mangoes
  4. Add tequila
  5. Add orange liqueur
  6. Add juice and slowly reduce
  7. Serve over vanilla ice cream

Read or Share this story: