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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
- Large shrimp
- 1 pound, peeled and deveined
- Fresh lime juice
- 1/2 cup
- Mango
- 1 large, peeled and diced
- Red onion
- 1 small, finely diced
- Cilantro
- 1/2 cup, chopped
- Jalapeno
- 1, seeds and veins removed, finely chopped
- Avocado
- 1 large, peeled and diced
- Salt
- to taste
- Tortilla chips
- for serving
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.
Dietary Information
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
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