Description
This refreshing shrimp ceviche combines the sweetness of mango and avocado with the tanginess of lime, perfect as an appetizer or light meal.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1 large ripe mango, diced
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh lime juice (about 4–6 limes)
- Salt and black pepper to taste
- Tortilla chips or tostadas for serving (optional)
Instructions
- Start by cooking the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.
- Remove the shrimp from the boiling water and transfer them to an ice bath to stop the cooking process. Let them cool.
- While the shrimp cools, chop the mango, avocado, red onion, and jalapeño (if using). Toss them together in a bowl.
- In a separate bowl, combine the fresh lime juice, salt, and black pepper. Adjust seasoning according to your taste.
- Once the shrimp are cool, chop them into bite-sized pieces and add them to the mango and avocado mix.
- Drizzle the lime juice mixture over the shrimp, mango, and avocado, and toss everything gently to combine.
- Add in the chopped cilantro and mix delicately to avoid mashing the avocado.
- Let the ceviche marinate in the refrigerator for about 30 minutes for the flavors to meld.
- Before serving, taste and adjust seasoning if necessary by adding more salt or lime juice.
- Spoon the ceviche into bowls or serve it on a platter with tortilla chips or tostadas on the side.
Notes
- This ceviche is best served fresh but can be stored in the refrigerator for up to 2 hours.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 150mg