Mango Ceviche

2 pounds medium shrimp, peeled and deveined
2 limes, juiced
2 lemons, juiced
2 oranges, juiced
½ red onion, minced
½ bunch cilantro, stemmed and roughly chopped
1 serrano or jalapeño chili, minced
2 mangos, medium dice
salt and pepper, to taste
low fat tortilla chips

Add the shrimp to a large pot of boiling salted water, and simmer until just cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.

Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 2 hours and up to 4.

Stir the red onion, cilantro, chili and mango into the shrimp mixture and let sit at room temperature for about 20 minutes.

Taste for seasoning and serve with tortilla chips