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
Ingredients
- 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
Instructions
- 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!