Teresa's Recipes
Mango and Shrimp Ceviche
Awaken your senses with this refreshing and vibrant Mango and Shrimp Ceviche. The sweet and juicy mangos, succulent shrimp, and creamy avocado come together beautifully with a hint of tanginess from the lime juice and a kick of heat from the jalapeno. This light yet satisfying dish, rooted in the coastal regions of Latin America, is an excellent appetizer or a stand-alone meal on a warm day.
Ingredients
- 1 pound, peeled and deveined Large shrimp
- 1/2 cup Fresh lime juice
- 1 large, peeled and diced Mango
- 1 small, finely diced Red onion
- 1/2 cup, chopped Cilantro
- 1, seeds and veins removed, finely chopped Jalapeno
- 1 large, peeled and diced Avocado
- To taste Salt
- For serving Tortilla chips
Dietary Notes
- Servings: 4-6
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Chill Time: 30 minutes
- Total Time: 48 minutes
- Calories: 250
- Fat: 7g
- Carbs: 20g
- Protein: 20g
- Sodium: 300mg
- Sugar: 15g
Instructions
- Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Drain the shrimp and allow them to cool.
- In a large bowl, combine the fresh lime juice, diced mango, finely chopped red onion, chopped cilantro, finely chopped jalapeno, and diced avocado.
- Chop the cooked shrimp into bite-sized pieces and add them to the large bowl.
- Season the mixture with salt to your preference, and gently toss everything together to combine. The lime juice should evenly coat all the ingredients.
- Cover the bowl with a plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, creating a more robust and flavorful dish.
- Serve the Mango and Shrimp Ceviche chilled, with tortilla chips on the side for a delightful crunch. Enjoy it as a refreshing appetizer, a light lunch, or a healthy snack.