Practical Woman’s Mango Shrimp Ceviche

Yield

4 servings · Approximately 3 cups

Cook time

0 minutes

Rest / chill time

30 minutes

Ingredients

• ½ lb cooked shrimp, peeled, deveined, and chopped
• 1 ripe mango, peeled and diced
• ½ small red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• ½ avocado, diced
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh lime juice
• Salt and black pepper, to taste

Method

1. Make sure the shrimp are fully cooked, chilled, and thoroughly drained. Cut larger shrimp into bite-sized pieces.
2. In a large mixing bowl, combine the shrimp, diced mango, red onion, jalapeño, and chopped cilantro.
3. Pour the fresh lime juice over the mixture and toss gently until everything is evenly coated.
4. Season with salt and black pepper to taste.
5. Cover and refrigerate for approximately 30 minutes to allow the flavors to blend.
6. Just before serving, add the diced avocado and fold gently into the salad without mashing it.
7. Taste and adjust the seasoning if needed.
8. Transfer to a serving bowl and serve chilled.

Kitchen notes

Timing guide:
Cook time: 0 minutes (using cooked shrimp)

Practical Woman's Secret
Use fully cooked shrimp rather than relying on lime juice to make raw shrimp safe to eat. Add the avocado just before serving to preserve its fresh color and creamy texture.