Go Back
shrimp ceviche

Spicy mango avocado Shrimp Ceviche

hispanic-ish
Light and fresh Shrimp ceviche complemented with mango and avocado for some sweetness and finished with jalapeño for a light kick.
Prep Time 20 mins
Curing time 1 hr
Total Time 1 hr 20 mins
Course Appetizer, dinner, lunch, Main Course, Salad, Side Dish, Snack
Cuisine caribbean, hispanic, Latin, spanish
Servings 4 People

Equipment

  • Large Bowl
  • medium bowl
  • lemon squeezer

Ingredients
  

  • 1 LB Peeled and clean shrimp
  • 5 Limes (or ¼ CUP)
  • 5 Lemons (Or ¼ CUP)
  • 3 Oranges (Or ¼ CUP)
  • 2 Roma Tomatoes
  • 1 Hass Avocado (Any avocado can work)
  • 1 Medium Red onion
  • 1 Mango
  • ¼ CUP Cilantro
  • 1  Jalapeño

Instructions
 

  • Chop the peeled and clean prawn into pieces then add to the medium bowl. *WASH YOUR HANDS*
    shrimp ceviche
  • Next, Juice all of the citrus (Lemon, limes, oranges) and add to the medium bowl. Mix, and place into the fridge while you work on the rest of the ingredients.
    shrimp ceviche
  • Chop the rest of the ingredients and add to the large bowl. (Tomatoes, avocado, red onion, mango, cilantro,  jalapeño) Deseed the tomatoes. For less heat, also deseed the jalapeño.
    shrimp ceviche
  • Add the shrimp and citrus to the large bowl, mix well. Add a pinch of salt to taste.
    Place back into the fridge and allow to cure for at least one hour, or until the shrimp is slightly pink and firm.
    shrimp ceviche
  • Serve chilled with Tostones... AND DONE!!!

Notes

NOTES
  • Keep the shrimp cold at all times. While prepping the ingredients, keep the shrimp in the fridge.
  • Feel free to play around with the citrus ratios depending on what flavor profile you prefer. However to try to use at least 3/4 cup of citrus for 1 LB of shrimp. Remember the citrus is what is "cooking" the shrimp
  • Serve the ceviche with crispy Tostones. Find my recipe for Garlic Tostones HERE. And for an extra touch serve it was my Garlic sauce.
Keyword avocado, ceviche, jalapeño, mango, prawn, Shrimp