Avocado, Shrimp and Mango Ceviche

This bright and flavorful Avocado, Shrimp and Mango Ceviche is packed with chunks of ripe, Fresh California Avocados, fresh shrimp "cooked" in lime juice, sweet mango chunks and other mouthwatering flavors! This blog post is sponsored by the California Avocado Commission. All opinions are my own.

Ceviche is such a fresh, light dish and the combination of chunky veggies, fruit and seafood pairs beautifully with crispy tortilla chips! Ceviche is essentially a seafood cocktail with fresh seafood "cooked" in lots of fresh lime juice and combined with chunky veggies and sometimes fruit.

Ripe, Fresh California Avocados add something so special to the flavor and texture of this ceviche. If you have not yet tried adding avocados to your ceviche, this recipe will forever change your world!

Why California Avocados?

Well I am so glad that you asked! There are several factors that set California Avocados apart, in addition to them being incredibly delicious.

The fact that ripe, Fresh California Avocados are grown right here in the U.S. means they go from tree to table in just a few days.

Climate is everything when it comes to Fresh California Avocados. Fertile, sun-kissed soil and cool California breezes help create the ideal climate to produce premium avocados.

Did You Know?

• The California Avocado season is from Spring through Summer this year. 
• It takes 14 to 18 months to grow a single California Avocado and one California Avocado tree can produce up to 200 avocados per season.

To ensure you're enjoying locally grown avocados, be sure and check for California on the label as pictured below!

What You Need to Make Avocado, Shrimp and Mango Ceviche

• 1 pound of good quality, peeled and deveined shrimp
• 3 limes
• 1 small mango
• 2 roma tomatoes
• ½ a small white onion. You can also use red onion if you prefer.
• Fresh parsley. About a half a bunch should do.
• Fresh garlic. I love the flavor that garlic adds to the ceviche so I add four cloves. Feel free to use more or less.
• 1 jalapeno. You can omit this ingredient if you are not a fan of spicy food.
• Salt + cracked black pepper to taste
• Chipotle powder. Again, omit if you do prefer the added spice.
• 1 ripe, Fresh California Avocado

How to Make Avocado, Shrimp and Mango Ceviche

Add shrimp and lime juice to a large bowl, cover and allow shrimp to marinate for 45 minutes to an hour and a half, or until they are pink and opaque. The size of your shrimp determines how long this process takes.

While the shrimp are marinating, add mango, tomatoes, onion, jalapeno, garlic and parsley to a seperate bowl. Toss the ingredients to combine and refrigerate until shrimp are ready.

Once shrimp are completely "cooked", drain the lime juice and add them to the bowl with the other ingredients. Peel, pit and chop your avocado and add it to the ceviche.

Gently toss the ceviche with a rubber spatula to combine all ingredients. Add more salt and pepper to taste and serve with crispy tortilla chips!

Why Ceviche Is Safe to Eat

The high acidity in the lime juice "cooks" the shrimp, making them safe to eat. Be sure and use good quality shrimp, preferably wild-caught, and enjoy your ceviche within one day of preparing.

You may also use cooked shrimp if you have concerns about using raw shrimp. You only need to marinate cooked shrimp in the lime juice for about 15 minutes.

Another option is to substitute fresh fish for the shrimp in any ceviche. Lean white fish cut into small chunks (such as cod, tilapia, mahi mahi, snapper, bass, or halibut) can be used instead of shrimp. You can just cook your fish through then marinate briefly in lime juice or allow the raw fish to "cook" in the lime juice until cooked through.

You Will Also Love Our Avocado and Black-Eyed Pea Succotash and Fresh Pineapple Salsa Recipes!