Shrimp Ceviche Shooters with Mango Gazpacho 


  • 1 mango, cut into pieces
  • 2 cups orange juice
  • ⅓ cup olive oil 1 medium persian cucumber, diced
  • ½ red bell pepper, diced
  • ¼ cup cilantro, chopped
  • ¼ teaspoon chili powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • 6 medium shrimp, peeled, deveined, and chopped into small bite size pieces
  • ¼ cup fresh lime juice
  • 1 tablespoon red onion, finely diced



  1. Blend the mango, orange juice, and olive oil until smooth.
  2. Combine the cucumber, bell pepper, and cilantro in a food processor. Pulse until the vegetables are diced. About 10 pulses.
  3. Add the vegetables to the liquid.
  4. Add the salt, chili powder, and white pepper. Add more seasoning if you like a little more salt or spice.


  1. Combine the chopped shrimp with the lime juice and red onion. Let sit for at least ten minutes.

Ladle the gazpacho into the appetizer spoons, top with a couple pieces of shrimp, and top with a sprig of cilantro.