As I stood in my kitchen, the vibrant colors of fresh mango and creamy avocado caught my eye, instantly transporting me to sun-soaked beaches. This is how I came to love my Mango Shrimp Ceviche with Avocado—a delightful dish that sings of summer, no matter the season. It’s not just the quick prep time that makes it a winner; it's a refreshing, crowd-pleasing option that elevates any gathering. With succulent shrimp, a sweet and tangy melange of fruits, and a kick from jalapeño, this recipe is perfect for both novice cooks and seasoned chefs alike. Whether you're tired of fast food or simply craving a taste of home with a twist, you'll find joy in every bite. Curious about how to make this bright and flavorful treat? Let’s dive into the recipe!
Why is this ceviche a must-try?
Vibrant Colors: The dazzling blend of fresh mango, creamy avocado, and succulent shrimp creates a visually stunning dish that’s sure to impress.
Quick and Easy: With only 20 minutes from start to finish, this Mango Shrimp Ceviche with Avocado is perfect for busy weeknights or spontaneous gatherings.
Refreshing Flavor: The zesty lime juice paired with fruity mango adds a tangy brightness that contrasts beautifully with the tender shrimp.
Versatile Serving Options: Enjoy it with tortilla chips for a delightful appetizer or serve it on lettuce leaves for a fresh, low-carb meal.
Crowd-Pleaser: Whether you’re hosting a barbecue or a casual dinner, this ceviche is a surefire hit that caters to all taste buds.
So, let’s get mixing and bring a taste of summer to your table!
Mango Shrimp Ceviche with Avocado Ingredients
For the Ceviche
• 1 lb shrimp – Make sure the shrimp is fresh for the best flavor and texture.
• ½ cup diced mango – Adds a sweet, tropical twist that complements the dish beautifully.
• ½ cup diced avocado – This creamy ingredient brings richness and balances the zesty lime juice.
• ¼ cup red onion, diced – Adds a mild crunch and a hint of sharpness.
• 1 jalapeño, diced – Adjust according to your spice preference; it can bring just the right kick.
• ¼ cup lime juice – The acidity helps "cure" the shrimp and adds a refreshing tang.
• Salt to taste – Enhances all the flavors in this delightful Mango Shrimp Ceviche with Avocado.
• Cilantro for garnish – A sprinkle of cilantro adds a fragrant finish that brightens the dish.
Feel ready to whip up this stunning ceviche? Let’s dive into the cooking steps next!
Step‑by‑Step Instructions for Mango Shrimp Ceviche with Avocado
Step 1: Cook the Shrimp
In a medium saucepan, bring salted water to a boil over high heat. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. This quick cooking process ensures that the shrimp remain tender. Once done, drain them in a colander and set aside to cool completely.
Step 2: Prepare the Ingredients
While the shrimp cools, dice your mango, avocado, red onion, and jalapeño into small, uniform pieces. This will create a harmonious texture in your Mango Shrimp Ceviche with Avocado. Use a sharp knife and a cutting board, and be sure to remove the seeds from the jalapeño if you prefer a milder flavor.
Step 3: Combine the Ingredients
In a large mixing bowl, combine the cooked shrimp, diced mango, avocado, red onion, and jalapeño. Gently fold the ingredients together, being careful not to mash the avocado. This step is essential to maintain the vibrant colors and textures in your ceviche.
Step 4: Add Lime Juice and Seasoning
Pour the freshly squeezed lime juice over the mixture in the bowl. Sprinkle with salt to taste, as this will enhance all the flavors in your Mango Shrimp Ceviche with Avocado. The acidity from the lime juice not only brightens the dish but also helps to “cure” the shrimp.
Step 5: Let the Flavors Meld
Cover the bowl with plastic wrap and let the ceviche sit in the refrigerator for 10-15 minutes. This resting period allows the flavors to meld beautifully and allows the lime juice to infuse the shrimp and other ingredients, developing a refreshing taste.
Step 6: Serve and Garnish
After letting the ceviche chill, remove it from the fridge and give it a gentle stir. Spoon the delicious Mango Shrimp Ceviche with Avocado into serving bowls and garnish with fresh cilantro. This final touch adds a fragrant note, making your dish not only delicious but also visually appealing.
What to Serve with Mango Shrimp Ceviche with Avocado
Delight your guests and elevate your dining experience by pairing your ceviche with these flavorful companions.
- Tortilla Chips: The crispy texture of tortilla chips adds a satisfying crunch, perfect for scooping up the refreshing ceviche.
- Lettuce Wraps: Serve on crisp lettuce leaves for a light and low-carb option, allowing the vibrant flavors to shine.
- Coconut Rice: The subtle sweetness of coconut rice pairs beautifully with the tangy ceviche, enhancing its tropical notes.
- Margaritas: A classic lime margarita offers a fresh, tangy complement; its refreshing citrus notes enhance the dish’s flavor.
- Fruit Salad: A colorful fruit salad with berries and citrus not only cleanses the palate but also echoes the ceviche’s fruity elements.
- Grilled Corn: Sweet, smoky corn on the cob adds a lovely contrast, creating a delightful balance to the ceviche’s zesty brightness.
- Guacamole: Creamy guacamole offers a rich texture that complements the ceviche while delivering a kick of healthy fats.
- Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio perfectly enhances the dish’s freshness, making it a stunning pairing.
Storage Tips for Mango Shrimp Ceviche with Avocado
Room Temperature: Best enjoyed fresh, but if left out, consume within 1 hour to ensure food safety and quality.
Fridge: Store any leftovers in an airtight container for up to 2 days. The flavors will continue to blend, but the avocado may brown slightly.
Freezer: Freezing is not recommended, as it will alter the texture of the shrimp and avocado once thawed.
Reheating: This dish is best served cold; no reheating is necessary. Enjoy your refreshing Mango Shrimp Ceviche with Avocado straight from the fridge!
Expert Tips for Mango Shrimp Ceviche with Avocado
-
Use Fresh Shrimp: Always opt for the freshest shrimp you can find, as quality makes a significant difference in flavor and texture.
-
Perfectly Dice Ingredients: Aim for uniform pieces when dicing mango, avocado, and jalapeño to ensure an even distribution of flavors in your Mango Shrimp Ceviche with Avocado.
-
Control the Spice: Adjust the amount of jalapeño based on your spice preference. Taste as you go to avoid overpowering the dish.
-
Don’t Overmix: When combining the ingredients, gently fold them to avoid mashing the avocado. A few bruises are okay, but keep it intact for the best presentation.
-
Chill for Flavor: Allow your ceviche to rest in the fridge for at least 10-15 minutes. This time enhances the flavors, making every bite refreshing and exciting.
Mango Shrimp Ceviche Variations
Feel free to get creative with your Mango Shrimp Ceviche with Avocado—your taste buds will thank you!
-
Spicy Kick: Add more jalapeño or toss in diced serrano peppers for an extra layer of heat. Adjust the quantity according to your spice tolerance.
-
Fruity Twist: Incorporate diced pineapple or papaya instead of mango for a deliciously tropical variation. Both fruits offer a unique sweetness that pairs harmoniously with shrimp.
-
Herb Infusion: Replace cilantro with fresh mint or basil for a refreshing twist. Each herb will lend a distinct flavor profile, creating a unique ceviche experience.
-
Citrus Burst: Experiment with different citrus juices, such as grapefruit or orange, to add complexity and depth to the flavor. A zesty combination can elevate your ceviche to new heights!
-
Creamy Delight: For a richer dish, add a touch of Greek yogurt or sour cream to the ceviche. This will create a creamy texture that beautifully contrasts with the crunchy vegetables.
-
Crunch Factor: Toss in diced bell peppers or cucumber for an added crunch. These ingredients not only enhance the texture but also add vibrant colors to the dish.
-
Veggie Boost: Make it vegetarian by swapping shrimp for cooked chickpeas or white beans. This twist provides added protein while keeping the refreshing essence intact.
-
Savory Omnivore: Add diced smoked salmon or crab for another layer of flavor. The smokiness of the salmon adds a fantastic twist, making it perfect for upscale gatherings.
With these variations, the possibilities are endless, ensuring your Mango Shrimp Ceviche with Avocado stays exciting every time you make it! Enjoy experimenting, and don't forget to check out Serving suggestions for more delightful ideas to accompany your ceviche.
Make Ahead Options
These Mango Shrimp Ceviche with Avocado are ideal for meal prep enthusiasts who want to enjoy fresh flavors without the last-minute rush! You can prepare the shrimp and combine all ingredients (except the avocado) up to 24 hours in advance for optimal flavor. Store the ceviche in an airtight container in the refrigerator, but be sure to slice the avocado just before serving to prevent browning. When you're ready to enjoy this delightful dish, simply fold in the diced avocado and let it sit for about 10 minutes to meld the flavors once more. This way, you’ll have an impressive, restaurant-quality ceviche ready for any occasion, all with minimal effort!
Mango Shrimp Ceviche with Avocado Recipe FAQs
What is the best way to choose ripe mangoes and avocados?
Absolutely! When selecting mangoes, look for fruits that give slightly to gentle pressure, indicating ripeness. A ripe mango should also have a sweet aroma. For avocados, press lightly; you want them to be slightly soft but not mushy. Avoid ones with dark spots all over, as they’re likely overripe.
How should I store leftover Mango Shrimp Ceviche with Avocado?
Great question! To store leftovers, place the ceviche in an airtight container in the refrigerator for up to 2 days. While the flavors will continue to blend deliciously, be mindful that the avocado may brown slightly over time. To minimize browning, you can drizzle a bit more lime juice on top before sealing.
Can I freeze Mango Shrimp Ceviche with Avocado?
No, freezing is not recommended for this dish. Unfortunately, the texture of both the shrimp and avocado will be compromised, turning mushy once thawed. I often enjoy it fresh or simply prepare smaller portions to avoid leftovers!
What can I do if the ceviche is too spicy?
Very easily! If your ceviche has ended up a bit spicier than you like, you can add more diced mango and avocado to help balance the heat. Both ingredients not only cool down the spice but also enhance the sweetness, which is delightful! Remember to adjust the salt as well after adding more ingredients.
Is this recipe safe for my pet?
While the ingredients in Mango Shrimp Ceviche with Avocado are lovely for us, it's important to be cautious with what we share with our furry friends. Shrimp is generally safe for dogs in moderation, but always consult your vet before introducing new foods. Avoid giving them any onions or raw garlic, as those can be harmful.
How long can I leave ceviche out at room temperature?
Mindfully, it’s best to consume your ceviche within 1 hour when left out at room temperature to ensure it remains safe and fresh. If it’s a warm day or you’re entertaining for longer, consider keeping the ceviche on ice to maintain its chill and flavor. Enjoy!
Zesty Mango Shrimp Ceviche with Avocado for Fresh Flavors
Equipment
- Medium saucepan
- Colander
- Cutting Board
- sharp knife
- large mixing bowl
- plastic wrap
Ingredients
For the Ceviche
- 1 lb shrimp Make sure the shrimp is fresh for the best flavor and texture.
- ½ cup diced mango Adds a sweet, tropical twist that complements the dish beautifully.
- ½ cup diced avocado This creamy ingredient brings richness and balances the zesty lime juice.
- ¼ cup red onion, diced Adds a mild crunch and a hint of sharpness.
- ¼ cup lime juice The acidity helps 'cure' the shrimp and adds a refreshing tang.
- Cilantro for garnish A sprinkle of cilantro adds a fragrant finish that brightens the dish.
Instructions
Step-by-Step Instructions
- In a medium saucepan, bring salted water to a boil over high heat. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Once done, drain them in a colander and set aside to cool completely.
- While the shrimp cools, dice your mango, avocado, red onion, and jalapeño into small, uniform pieces.
- In a large mixing bowl, combine the cooked shrimp, diced mango, avocado, red onion, and jalapeño. Gently fold the ingredients together, being careful not to mash the avocado.
- Pour the freshly squeezed lime juice over the mixture in the bowl. Sprinkle with salt to taste.
- Cover the bowl with plastic wrap and let the ceviche sit in the refrigerator for 10-15 minutes.
- After letting the ceviche chill, remove it from the fridge and give it a gentle stir. Spoon into serving bowls and garnish with fresh cilantro.
Leave a Reply