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)
- Remove tails. Rinse fresh (not frozen) shrimp in a strainer.
- Chop the shrimp to desired size and put in a large bowl. Cover with lime juice.
- Dice your avocado, mango, and tomatoes if not already done.
- Slice your radishes.
- Chop your cilantro.
- Season to taste.
- Enjoy with blue corn tortilla chips or as a salad!
Click here to download a printable PDF version of this recipe.