Cinco de Mayo 2020 Recipes - Shrimp and Mango Ceviche in Avocado Halves
Posted on April 28 2020
Shrimp and Mango Ceviche in Avocado Halves
Serves 4, 20 minutes to prepare
Of the three Cinco de Mayo recipes created for this series, this recipe is by far my favorite. Both sweet and savory it is the perfect combination of flavors. Shrimp can get tough if overcooked, so you’ll want to remove the shrimp when there is still a slight translucence to them. Next you’ll plunge the cooked shrimp into an ice bath to stop the cooking process. You don't want the shrimp to be completely white, as that tends to make them tough. If you are making this for a group, be sure to make a lot! This Shrimp and Mango Ceviche is absolutely delicious. Your guests will certainly be asking for more! Or just make a big batch for yourself and enjoy it all weekend. Eat it poolside and imagine you are relaxing on the beaches of Mexico.
- 1 ripe mango, peeled and diced
- 1 lb. whole peeled and deveined shrimp
- 1 small cucumber, seeded and diced
- ½ cup chopped fresh cilantro
- ½ red onion, minced
- ½ cup fresh lime juice (from 4 limes)
- 1 tsp. sea salt
- 2 Haas avocados, ripe, cut in half, pit removed and avocado half removed from skin with spoon
- 1 head of butter lettuce, leaves washed and torn into bite sized pieces
Bring a saucepan of water to a boil. Place shrimp in the water and cook 2-3 minutes until they are pink, do not overcook. Remove and plunge into an ice water bath.
In a medium bowl, mix together diced mango, cucumber, red onion, lime juice and sea salt. Chop the shrimp and stir in. Serve the ceviche in avocado halves over a bed of lettuce.