Mango & Avocado Ceviche
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Over the summer, Nick and some friends and I went on a Caribbean cruise. The seafood was the freshest I had ever tasted and since then I have been absolutely craving it. While scrolling through my vacation photos recently, I had a sudden craving for some ceviche, something we ate on almost every single stop on our cruise. While the seafood isn’t quite as fresh up here in Ohio, going to my local grocer with seafood flown in daily was close enough for me.
One of my favorite ceviche combos I tried on our cruise was a fresh mango and shrimp ceviche. In my recipe, I used small cherry tomatoes, mango, and avocado to offset the blindingly hot pepper sauce I also added into the marinade.
It’s important to let the shrimp marinate in the lemon and lime juices until it’s no longer translucent. This process generally takes about 30-40 minutes at room temperature; however, some people prefer to marinate their shrimp longer, to ensure it is properly “cooked.”
Once the shrimp is mostly pink, add in the mango, avocado, and cherry tomatoes. Also season with salt and pepper, as desired. Garnish with fresh slices of lime and cilantro.
Mango & Avocado Ceviche
Ingredients
- 16 oz shrimp peeled & chopped
- 1 ½ cup lemon juice
- 1 ½ cup lime juice
- 1 cup mango chopped
- 1 cup avocado chopped
- ½ cup cherry tomatoes chopped
- 1 teaspoon hot sauce
- salt & pepper to taste
- 2 tablespoons cilantro for topping
Instructions
- Wash and chop the shrimp. Add the shrimp to a large bowl with the lemon and lime juice. Let marinate 10 minutes, stirring occasionally. Stir in the hot sauce.
- Add the chopped mango, avocado, and tomatoes into the bowl with the shrimp and juices. Season with salt and pepper.
- Chill and let marinate for 20-30 minutes, or until the shrimp is no longer translucent and is a pale pink throughout. Serve garnished with cilantro and enjoy!
