This deliciously healthy Mango Shrimp Ceviche with Avocado is a simple summer meal idea that tastes like you’re on a beach vacation!
Oooh ceviche – it’s such a magical word and an even better one when you are hungry. A delicious bowl of ceviche is the perfect welcome to warm (almost) summer weather… especially after a long, cold winter! 🏖🍍
Here in Phoenix, a bowl of ceviche is a great way to make you feel like you’re on a tropical vacation.. without actually being ‘on’ a vacation. While we’re only six hours from the West coast, that’s a long way to drive, y’all.. especially when you can’t quite take vacation time.
What is Ceviche?
Ceviche is a seafood dish that is popular in many coastal regions of Latin America. The dish is usually made from some type of raw seafood, combined with lemon or lime and accompanied by a variety of other ingredients (in this case, mango, avocado and spices).
This tropical ceviche comes together easily – and without even having to turn on the oven. That’s a blessing in the heat of the summer when the temps are in the 90’s or more..
Combined with diced mango and avocado, this ceviche tastes like you’re on a tropical beach — without even leaving your house. That’s wild.
Mango Shrimp Ceviche with Avocado
The key ingredient in making any ceviche is fresh seafood (in this case, shrimp!) and lime juice. Lots of lime juice!
That acidic marinade (lemon or lime juice) needs to be enough to cover the seafood. It can cook that seafood over a 20-30 minute time period (or, sometimes longer depending on how well done you would like your fish.).
The seafood should marinate for at least 30 minutes to fully absorb that citrus juice, and turn opaque in color.
To make this mango shrimp ceviche, devein and slice the shrimp really thin. Then, place it in a medium bowl. Then squeeze the juice of seven large limes over the shrimp.
(You might not even need this many limes, but I love having more versus less!) Put plastic wrap over the bowl and throw the bowl in the refrigerator.
Refrigerate for 30-45 minutes (or an hour if you get busy!) until the shrimp are an opaque white color. Then drain the lime juice off the shrimp and combine with the rest of the ingredients. Delicious! (And such a great way to use your garden veggies!)
The acid in the lime juice “cooks’ the shrimp, while also giving it a punch of flavor. Tossing with the rest of the ingredients and serving with tortilla chips or tostadas is the ultimate tropical meal!
If you make this, be sure to tag us on Instagram at @RebootedMom and let us know how you like it!
Mango Shrimp Ceviche with Avocado
- 1 lb medium shrimp deveined
- 7 ea limes large, juiced
- 1 C tomato diced
- 1.5 Tbsp garlic minced
- 1 C mango diced
- 2 each avocados diced
- 1/4 C cilantro chopped
- 1/2 tsp salt
- 1/8 tsp ground pepper
- 1/4 C green onion chopped
- In a medium bowl, combine the shrimp with the juice of 7 large limes. Cover with wrap and place in the refrigerator for 30-45 minutes to allow the lime juice to 'cook' the shrimp (shrimp should appear white when cooked).
- While the shrimp is in the fridge, combine the rest of the ingredients (with the exception of the avocado). Cover and refrigerate until ready to use.
- Once the shrimp is "cooked", drain the lime juice. Combine the shrimp with the other ingredients you set aside. Add in the diced avocado.
- Season as needed. Serve with chips or tostadas. Enjoy!