January 10, 2016

Shrimp Ceviche with Mango and Avocado

Shrimp Ceviche

Shrimp Ceviche with Mango and Avocado

Is anyone else ready for the summer? I mean, I know it was just Christmas two weeks ago, but I’m kind of a summer gal. And during winter, I’m always soooo cold! So naturally, all I think about is warm soup and pizza… comfort food city. The last thing I usually crave is a salad. But this… this is totally different.

This homemade shrimp ceviche with mango and avocado is kind of like a salad, but without the boring lettuce. It will literally make you feel like you’re cabana-side at a nice resort. Better yet, it’s packed with so much flavor that it doesn’t even need dressing (PS – the salad dressing is usually where all of the saturated fat is hiding). Plus, big time bonus: my total grocery cost was only $4.86! That’s less than $5! I’m not joking.

So without further adieu, here’s the recipe.


1/2 lb. Fresh Shrimp (Cooked, Peeled, Tail-Off)

1/2 cup Diced Avocado

1/4 cup Diced Mango

1/4 cup Diced Tomatoes

4 Red Radishes, sliced thinly

1 tbsp. Cilantro

1 tbsp. Lime Juice

Seasoning: Sea Salt, Ground Pepper, and Chili Powder (all to taste)


  1. Remove tails. Rinse fresh (not frozen) shrimp in a strainer.
  2. Chop the shrimp to desired size and put in a large bowl. Cover with lime juice.
  3. Dice your avocado, mango, and tomatoes if not already done.
  4. Slice your radishes.
  5. Chop your cilantro.
  6. Season to taste.
  7. Enjoy with blue corn tortilla chips or as a salad!

Click here to download a printable PDF version of this recipe.

Shrimp Ceviche Avocado