Description
This vibrant Mango Shrimp Ceviche combines succulent cooked shrimp with sweet mango, creamy avocado, and a refreshing lime dressing, accented with yellow pepper, onion, and fresh herbs. A no-cook, quick-to-prepare salad packed with protein, vitamins, and fiber, perfect as a light meal or appetizer for any occasion.
Ingredients
Main Ingredients
- 1 lb cooked frozen shrimp, thawed, patted dry, and cut into thirds
- 1 mango or 1 cup frozen mango, cubed
- 1 avocado, cubed
- 1 yellow pepper, diced
- ½ small onion, diced
- Juice of 2 limes
- 2 Tbsp olive oil
- Salt and pepper to taste
- ½ cup basil or cilantro, diced
- Arugula (optional)
Instructions
- Prepare Ingredients: Thaw the cooked shrimp if frozen, pat dry thoroughly and cut each shrimp into thirds to ensure bite-sized pieces.
- Combine Ingredients: In a medium bowl, add the shrimp, mango cubes, avocado cubes, diced yellow pepper, and diced onion.
- Add Dressing and Seasoning: Pour in the juice of 2 limes and 2 tablespoons of olive oil. Season with salt and pepper to taste, then add the diced basil or cilantro.
- Toss and Marinate: Gently toss all ingredients together to combine evenly. Let the mixture sit for at least 15 minutes to allow flavors to meld; optionally refrigerate overnight for enhanced taste.
- Serve: Enjoy the ceviche on its own as an appetizer, paired with chips or crostinis, or served over a bed of arugula for a refreshing salad.
Notes
- This is a no-cook recipe using pre-cooked shrimp for convenience and safety.
- Allowing the ceviche to rest improves the flavor by letting the dressing soak into the ingredients.
- For variety, swap basil with cilantro according to preference.
- Use ripe but firm mango and avocado for best texture.
- Serve chilled and consume within 24 hours for freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Latin American
