Ceviche is one of our favorite party tricks. Thanks to a little acid cooking action (looking at you, orange juice and lime juice!), all you have to do is toss together shrimp and a couple of fresh, fruity ingredients for a simple but impressive appetizer. Note: If you purchase shrimp from us, it should be ceviche-d within four days of thawing.
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Shrimp, Avocado, and Mango Ceviche
Ingredients
Scale
- 1 pound fresh or frozen shrimp, peeled and deveined, cut into ½-inch pieces
- ⅓ cup red onion, thinly sliced
- ⅓ cup cucumbers, peeled and diced
- 1 jalapeño, thinly sliced
- ½ cup fresh orange juice
- ½ cup fresh lime juice
- Kosher salt
- Freshly ground black pepper
- 1 mango, finely diced
- 1 avocado, finely diced
- ¼ cup cilantro leaves and tender stems, roughly chopped
- Tortilla chips, to serve
Instructions
- In a medium bowl add shrimp, onion, cucumbers, and jalapeño. Pour orange juice and lime juice over top. Season with 1½ teaspoons of salt and 10 cranks of black pepper. Mix to combine. Cover with plastic wrap and refrigerate for at least an hour, until shrimp turns pinks and feels firm.
- Add mango, avocado, and cilantro to ceviche and mix to combine. Season with more salt and pepper to taste. Serve with tortilla chips ad enjoy!
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