Shrimp and mango ceviche with avocado
User Reviews
4.9
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Prep Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
4 to 6 , depending on portion size
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Course
Appetizer
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Cuisine
South American, Ecuadorian
Shrimp and mango ceviche with avocado
Description
Shrimp and mango ceviche with avocado brings together cooked, peeled shrimp with ripe yet firm mango pieces for a sweet and savory blend. Lime and orange juices marinate the shrimp and fruit, blending tartness with natural sweetness. Red onions provide mild pungency, softened by rinsing to reduce bitterness. Chopped cilantro adds herbal notes, while thinly sliced or diced red Fresno hot peppers offer adjustable spiciness. Diced avocado contributes creaminess and richness to the salad-like ceviche.
The ceviche is chilled for 30 minutes to an hour to develop its bright flavors before serving. A complementary side of marinated sliced red onion (curtido) with lime juice, cilantro, and salt accompanies it, enhancing freshness and acidity. Plantain chips, popcorn, or crunchy corn nuts provide a crisp contrast to the ceviche's tender textures. Additional hot sauce may be added to taste for heat lovers.
Ingredients
- 1 lb Shrimp should be peeled and deveined, cooked
- 2 Mango ripe but firm
- ½ red onion finely diced
- ½ red onion cut into thin slices
- 1 cup lime juice from about 6-7 limes, fresh
- ¼ cup orange juice fresh
- 2-3 tablespoons cilantro finely chopped
- 1-2 red Fresno hot pepper thinly sliced or diced - optional and adjust to your taste, replace with a sweet mini pepper for a non-spciy version, or jalapeño
- 2 avocado ripe but firm, diced, small or 1 large
- 1 tablespoon avocado oil optional
- salt to taste
To serve:
- Plantain chips Patacones or tostones
- Plantain chips thin, Chifles style
- Popcorn
- corn nuts Tostado style, crunchy
- hot sauce additional to taste
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.
User Reviews
Overall Rating
4.9
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