Mango and Avocado Shrimp Ceviche is a delightful and refreshing dish that brings joy and excitement to your taste buds. Whether you’re by the beach or enjoying a summer gathering in your backyard, this dish is perfect for those warm days. The combination of fresh ingredients, including succulent shrimp, sweet mango, and creamy avocado, creates a flavor explosion that makes you feel like you are on a tropical vacation.

Why you’ll love this recipe

There are so many reasons to love Mango and Avocado Shrimp Ceviche! First, it’s incredibly easy to make. With just a few simple ingredients and steps, you can whip up an amazing appetizer or light meal. The dish is also packed with nutrients, making it a healthy choice for those who want to eat well without sacrificing flavor. Plus, it is visually stunning, with vibrant colors that are sure to impress your guests. Lastly, this recipe allows for customization; you can add your favorite ingredients or adjust the spice level to suit your taste.

How to prepare Mango and Avocado Shrimp Ceviche

Preparing Mango and Avocado Shrimp Ceviche is straightforward. The key is to use fresh and quality ingredients. Follow these simple steps, and you’ll have a delicious ceviche in no time.

Ingredients:

• 1 pound cooked shrimp, peeled and deveined
• 1 ripe mango, diced
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, finely chopped (optional for heat)
• 1/2 cup fresh lime juice (about 4-5 limes)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the shrimp: If you haven’t done so already, peel and devein the cooked shrimp. Chop them into bite-sized pieces. Place them in a mixing bowl.

2. Add the fruit: Add the diced mango and avocado to the bowl with the shrimp. The sweetness of the mango and the creaminess of the avocado pair beautifully with the shrimp.

3. Incorporate the onion and jalapeño: Add the finely chopped red onion for a nice crunch and flavor. If you like a little heat, add the jalapeño, but you can leave it out if you prefer a milder taste.

4. Pour the lime juice: Squeeze fresh lime juice over the mixture. This not only adds flavor but also helps to “cook” the shrimp a little more and keep the avocado from browning.

5. Season it up: Sprinkle salt and pepper to taste. Mix everything gently, so you don’t mash the avocado.

6. Garnish: Add fresh chopped cilantro on top for extra flavor and a pop of color.

7. Chill: Let the ceviche sit in the refrigerator for at least 30 minutes. This allows all the flavors to meld together beautifully.

How to serve Mango and Avocado Shrimp Ceviche

Serving Mango and Avocado Shrimp Ceviche is a breeze. You can present it in a beautiful serving bowl with chips on the side for dipping. Another delightful way to serve it is in individual cups or small bowls, which makes it easy for guests to enjoy. If you’d like, you can even serve it in halved avocado shells to add a nice touch to your presentation. Don’t forget to garnish with extra cilantro and lime wedges for a refreshing finish!

How to store Mango and Avocado Shrimp Ceviche

If you have any leftover Mango and Avocado Shrimp Ceviche, store it in an airtight container in the refrigerator. However, it’s best to consume the ceviche within one day, as the avocado can get brown and mushy over time. If you plan to store it, consider keeping the avocado separate and adding it just before serving for the best texture and flavor.

Preparation tips for Mango and Avocado Shrimp Ceviche

1. Use fresh ingredients: For the best flavor, use the freshest shrimp, mango, and avocado you can find.

2. Customize the spice level: Adjust the jalapeño according to your taste. You can leave it out altogether or add more for a spicier kick.

3. Eat it fresh: Ceviche is best enjoyed fresh. Try to make it no more than a few hours before you serve it.

4. Experiment with herbs: If you’re not a fan of cilantro, try using parsley or mint for a different flavor profile.

5. Try different fruits: Feel free to mix in other fruits like pineapple or papaya for added sweetness and tropical flair.

Variation

If you want to switch things up, there are many variations to Mango and Avocado Shrimp Ceviche. You can use other types of seafood, such as fish or scallops. Just ensure that the seafood is fresh and suitable for ceviche. You can also add other vegetables like diced bell peppers or tomatoes for a colorful twist. Consider using different citrus juices as well, such as grapefruit or orange, to give a unique flavor to your ceviche.

Frequently asked questions

1. Can I use raw shrimp for ceviche?
Yes, you can use raw shrimp for ceviche, but it’s crucial to ensure that it is very fresh and of high quality. The acidity from the lime juice will “cook” the shrimp; however, if you’re unsure, using pre-cooked shrimp is a safer option.

2. How can I make this dish spicier?
To add more heat, increase the amount of jalapeño or add a pinch of cayenne pepper. You can also use a hotter chili pepper for more kick.

3. Can I prepare this dish ahead of time?
It’s best to prepare Mango and Avocado Shrimp Ceviche a few hours ahead of time, but you’ll want to add the avocado just before serving to keep it fresh and prevent browning.

Mango and Avocado Shrimp Ceviche is a stunning dish that embodies summer and brings a taste of the tropics to your table. Whip up this delightful recipe, and you won’t be disappointed!