Shrimp Ceviche Mango Avocado Salsa
Shrimp Ceviche Mango Avocado Salsa is an easy shrimp ceviche recipe with juicy mango and creamy avocado. It’s perfect for entertaining!
I’ve got something really special for you today. This Shrimp Ceviche is the perfect appetizer for your Cinco de Mayo celebration!
I love Mexican food, and quite honestly, the dips/condiments are probably my favorite part. If you think about it, it’s the condiments like salsa and guacamole that make a taco really great because that’s where most of the flavor comes from.
It’s big, fresh flavor, which is why I can never get enough. 🙂
A dip is nothing without incredible dippers either, so we’re pairing this Shrimp Ceviche Mango Avocado Salsa with my favorite chips on the planet from Food Should Taste Good. I was not compensated monetarily here, but I did receive several bags of complimentary chips.
Lucky me! It was quite possibly the best mail day EVER for me when I received these, and my family and I went through those chips like there was no tomorrow.
It’s hard to believe that once upon a time I steered clear of shellfish. I’ve always eaten fish, but shellfish was another story.
I finally came around and began to eat shrimp cocktail, then crab cakes, then the rest slowly happened. Now? Shellfish — especially shrimp — is high on my list of ingredients because it’s light, fresh, and so quick to prepare.
How to make Shrimp Ceviche
As much as I love seafood of all kinds now, I’ve never gotten on board the sushi thing. I like my seafood cooked! I was always under the impression that ceviche was raw fish, but it actually is cooked….just a bit differently.
There’s no stove top, no grill — no conventional cooking here. The seafood is placed in a bowl with plenty of fresh citrus juice, left at room temperature until opaque, and voila! Perfectly “cooked” seafood.
Shrimp ceviche is so tender — there’s no overcooking it unless you add too much citrus. I added just enough lime juice to cover the shrimp, and it turned opaque in a matter of about 15 minutes. I left it separate from the rest of the ingredients until it was opaque, then combined it with the salsa.
Originally I didn’t intend to add avocado to this ceviche-salsa, but I couldn’t help myself. I’ve loved the mango-avocado combination ever since I made my Mango Guacamole last year.
Adding the creamy avocado to the tender shrimp, crisp red onion and bell pepper, spicy jalapeño and sweet mango made it over the top delicious.
The first time I served this shrimp ceviche in little cut crystal cups, and the second time as it was all in one serving bowl as shown here.
Whichever way you serve it, it will be a hit because the flavor and freshness is unbelievable. It’s perfect for any celebration, Cinco de Mayo or not. 🙂
More Cinco de Mayo fare:
Chicken tacos by Damn Delicious
Shrimp Ceviche Mango Avocado Salsa
- 12 medium raw shrimp deveined, tails removed, and chopped
- 1/2 teaspoon kosher salt to taste
- 1/4 teaspoons black pepper
- 1/4 cup fresh lime juice*
- 1 small mango peeled, seeded and chopped
- 1 small avocado seeded and cut into chunks
- 1/2 medium red bell pepper seeded and chopped
- 1/4 cup chopped red onion
- 1/2 jalapeño seeded and finely chopped
- Toss the shrimp with salt and pepper to taste in a small bowl. Add the lime juice and toss gently. Add more lime juice if necessary to just cover the shrimp. Let stand 15-20 minute or until opaque.
- Once the shrimp is opaque, add the mango, avocado, bell pepper, red onion, jalapeño, and cilantro and toss to combine. Add more salt and lime juice, to taste. Let stand at room temperature for a minimum of 15 minutes for the flavors to meld.
- Serve in individual cups or one larger serving bowl with your favorite chips and enjoy!
- I made this dip for a smaller crowd, but it can easily be doubled for a larger one!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.