Mango Shrimp Ceviche with Avocado
This deliciously healthy Mango Shrimp Ceviche with Avocado is a simple summer meal idea that tastes like you're on a beach vacation!
Servings 4 people
- 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!