Shrimp and mango ceviche with avocado

Name: Shrimp and mango ceviche with avocado
Prep time: 30 min
Total time: 1 h
Yield: 4 to 6 , depending on portion size
Ingredients: 1 lb of cooked shrimp; 2 mangoes; ½ red onion; ½ red onion; 1 cup fresh lime juice; ¼ cup fresh orange juice; 2-3 tablespoons of finely chopped cilantro; 1-2 hot peppers (red Fresno and/or jalapeño); 2 small avocados or 1 large avocado; 1 tablespoon of avocado oil; salt to taste; Patacones or tostones plantain chips; Thin plantain chips {Chifles}; Popcorn; Tostado style crunchy corn nuts; additional hot sauce to taste

User Reviews

4.9

84 reviews

Excellent

Prep Time
30 mins
Additional Time
30 mins
Total Time
1 hr
Servings
4 to 6 , depending on portion size
Course
Appetizer
Cuisine
South American, Ecuadorian

Shrimp and mango ceviche with avocado

Iris Warren

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Easy recipe for mouthwatering shrimp and mango ceviche with avocado. This seafood ceviche is made with shrimp, mango, avocado, red onions, lime juice, orange juice, hot peppers, cilantro and salt.

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Ingredients

Servings

1 lb of cooked shrimp should be peeled and deveined
2 mangoes ripe but firm
½ red onion finely diced
½ red onion cut into thin slices
1 cup fresh lime juice from about 6-7 limes
¼ cup fresh orange juice
2-3 tablespoons of finely chopped cilantro
1-2 hot peppers (red Fresno and/or jalapeño) thinly sliced or diced – optional and adjust to your taste, replace with a sweet mini pepper for a non-spciy version
2 small avocados or 1 large avocado ripe but firm, diced
1 tablespoon of avocado oil optional
salt to taste

To serve:

Patacones or tostones plantain chips
Thin plantain chips {Chifles}
Popcorn
Tostado style crunchy corn nuts
additional hot sauce to taste

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Instructions

Cut the cooked and peeled shrimp into bite sized pieces. You can also leave them whole if you prefer.
Rinse the diced onions in cold water to help remove the bitterness.
Peel and remove the pulp from mangos. Dice or cut into bite sized pieces.
Mix the cooked shrimp with the diced mango, diced red onions, diced hot peppers, chopped cilantro, lime juice (save 2-3 tablespoons of lime juice for the onion curtido salsa), orange juice and salt to taste. Refrigerate and let marinate for about 30 minutes to 1 hour.
Use the thinly sliced red onions to make a marinated onion salsa or curtido to serve with the ceviche. Place the red onion slices in a bowl, sprinkle with some salt, and cover with cold water. Rinse well and drain. Sprinkle the washed sliced red onions with 2-3 tablespoons of lime juice. Sprinkle with additional salt to taste, and a little bit of chopped cilantro. For a spicy kick you can also add some diced hot pepper to the onion curtido salsa.
When ready to serve the ceviche, add in the diced avocado and 1 tablespoon of avocado oil (the oil is optional). Mix well, taste and add additional salt or more cilantro/hot peppers/lime juice if needed.
Serve topped with the onion curtido salsa, and with your choice of crunch side garnishes: green plantain chips (aka patacones/tostones) or chifles, popcorn, or tostado style corn.