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    Pink Owl Kitchen » Spring Recipes » Avocado, Shrimp and Mango Ceviche

    Avocado, Shrimp and Mango Ceviche

    Published: May 3, 2021 · Modified: Mar 11, 2022 by Ashley · This post may contain affiliate links

    JUMP TO RECIPE

    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.

    Shrimp, mango, and avocado ceviche in a white bowl with fresh fruit and vegetables around the bowl

    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!

    Jump to:
    • Why Choose California Avocados?
    • What You Need to Make This Ceviche
    • How to Make This Recipe
    • Why Ceviche Is Safe to Eat
    • You Will Also Love These Fresh, Delicious Recipes!
    • 📖 Recipe
    close up of Avocado, shrimp and mango ceviche in white bowl

    Why Choose 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!

    close up of california avocado

    What You Need to Make This 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
     side angle shot of Avocado, shrimp and mango ceviche

    How to Make This Recipe

    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 separate 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!

    close up of Avocado, shrimp and mango ceviche on tortilla chip

    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 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.

    overhead shot of Avocado, shrimp and mango ceviche in white bowl

    You Will Also Love These Fresh, Delicious Recipes!

    • Avocado and Black-Eyed Pea Succotash
    • Fresh Pineapple Salsa

    📖 Recipe

    overhead shot of Avocado, shrimp and mango ceviche in white bowl

    Avocado, Shrimp and Mango Ceviche

    Ashley
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Appetizer
    Cuisine American, Peruvian
    Prevent your screen from going dark
    Servings 4 servings
    Calories 310 kcal

    Ingredients
      

    • 1 pound good quality shrimp peeled and deveined
    • juice of 3 limes
    • 1 small mango peeled and cut into small chunks
    • 2 roma tomatoes diced
    • ½ small white onion diced
    • ½ cup fresh chopped parsley
    • 4 cloves garlic minced
    • 1 jalapeno seeded and diced
    • Salt + cracked black pepper to taste
    • ½ teaspoon chipotle powder optional
    • 1 ripe, Fresh California Avocado

    Instructions
     

    • 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!

    Nutrition

    Calories: 310kcalCarbohydrates: 24.5gProtein: 28.2gFat: 12.2gSaturated Fat: 2.7gCholesterol: 239mgSodium: 577mgPotassium: 700mgFiber: 5.6gSugar: 13.1gCalcium: 143mgIron: 1mg
    Keyword avocado ceviche, avocado salsa, ceviche, fresh salsa, mango salsa, shrimp ceviche, shrimp cocktail
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

    More Spring Recipes

    • Cajun Jambalaya Pasta
    • Jalapeno Cheddar Biscuits
    • Easy Southern Salmon Croquettes
    • Grapefruit Ginger Beer Mocktail

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    Hi! I'm Ashley.

    I am a new mom, wife, and creator of all you see here at Pink Owl Kitchen. All of our recipes are influenced by my southern upbringing and are made with fresh, seasonal ingredients to encourage families to come together around the dinner table more!

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