shrimp ceviche with mango and avocado

A Fresh Twist on a Classic Dish

Shrimp ceviche with mango and avocado offers a delightful spin on a classic dish that has stood the test of time. Ceviche, typically a seafood dish cured in citrus, finds new life with the addition of tropical fruit and creamy avocado. These additions elevate the flavors, adding a burst of freshness that contrasts perfectly with the tender, citrusy shrimp. Whether you’re new to ceviche or a seasoned fan, this recipe is bound to become a favorite.

Why You’ll Love This Shrimp Ceviche Recipe

This shrimp ceviche recipe is a beautiful harmony of textures and flavors—succulent shrimp, juicy mango, and buttery avocado. The zing from the lime juice balances the natural sweetness of the mango, while the avocado adds a rich, velvety finish. It’s light yet satisfying, vibrant yet refined. Plus, it’s incredibly versatile—you can serve it as an appetizer, a light meal, or a crowd-pleasing party dish.

What is Shrimp Ceviche?

A Brief Overview of Ceviche

Ceviche is a dish that originated in coastal regions of Latin America, where the abundance of fresh seafood meets the tang of citrus. Traditionally, it consists of raw fish or shellfish marinated in lime or lemon juice, which “cooks” the seafood without heat. This dish is often mixed with onions, cilantro, and chili peppers to add layers of flavor.

How Shrimp Ceviche Differs from Traditional Fish Ceviche

While fish ceviche is the most common, shrimp ceviche brings its charm. Unlike fish, shrimp is usually blanched quickly before being marinated, offering a firmer bite and a more vibrant pink color. The shrimp’s natural sweetness pairs beautifully with the sharp acidity of lime, making it a favorite twist on the traditional recipe. When combined with fresh ingredients like mango and avocado, shrimp ceviche transforms into a symphony of bright, tropical flavors.

The Perfect Pair: Mango and Avocado

Why Mango and Avocado are the Ultimate Flavor Combo

Mango and avocado are a match made in culinary heaven. Mango’s juicy sweetness contrasts with avocado’s mild, creamy texture, creating a balance that makes each bite exciting. The mango brings an exotic, almost floral quality to the dish, while the avocado provides a smooth, rich base that tempers the citrus and spice.

The Nutritional Benefits of Adding Mango and Avocado to Ceviche

Beyond taste, mango and avocado also pack a nutritional punch. Mangoes are loaded with vitamins A and C, as well as antioxidants that boost your immune system. Avocados, on the other hand, are rich in heart-healthy fats, fiber, and a variety of essential vitamins like B6 and potassium. This shrimp ceviche is not only delicious but also a great way to enjoy a nutritious, wholesome meal.

Shrimp Ceviche Ingredients You’ll Need

The Essential Shrimp Ceviche Ingredients

To create this delicious ceviche, you’ll need fresh shrimp, ripe mango, creamy avocado, lime juice, red onion, cilantro, and jalapeño. These ingredients come together to form a vibrant, refreshing dish that’s as beautiful as it is flavorful.

Selecting the Best Mangoes and Avocados

Choosing the right mango and avocado is key. For mangoes, look for ones that are slightly soft to the touch and emit a fruity aroma. Ataulfo or Kent varieties work particularly well for their sweetness and texture. As for avocados, Hass is the go-to variety, known for its creamy consistency. Make sure they yield to gentle pressure without being mushy, indicating perfect ripeness.

Other Key Ingredients to Enhance Flavor

While the stars are shrimp, mango, and avocado, the supporting ingredients play a crucial role. Fresh lime juice adds brightness, cilantro offers a herbaceous note, and red onions provide a bit of sharpness. For heat, jalapeños or serrano peppers are excellent choices, bringing just the right amount of spice to the dish.

How to Choose and Prepare Shrimp for Ceviche

Fresh vs. Frozen Shrimp: What to Use?

Fresh shrimp is ideal for ceviche, but frozen shrimp can be just as good if handled properly. If using frozen, opt for high-quality shrimp with no additives. Thaw them overnight in the fridge or under cold running water for a quicker option. The shrimp should smell fresh—anything overly fishy is a red flag.

How to Properly Cook and Prepare Shrimp for Ceviche

Unlike fish ceviche, where the citrus does all the “cooking,” benefits from a quick blanch. Boil the shrimp for 1-2 minutes, until they just turn pink, then plunge them into ice water to stop the cooking process. This ensures that your shrimp are tender, juicy, and safe to eat while still absorbing the citrus marinade.

Step-by-Step Instructions for Making Shrimp Ceviche with Mango and Avocado

Marinating the Shrimp: A Guide to Citrus Perfection

Once your shrimp are prepped, it’s time for the lime juice. The acidity will infuse the shrimp with a bright, tangy flavor while slightly firming up the texture. Let the shrimp sit in the lime juice for at least 20-30 minutes, stirring occasionally to ensure an even marinade.

Combining Ingredients for the Perfect Flavor Balance

After marinating, gently fold in the mango, avocado, red onion, cilantro, and jalapeño. Each ingredient should be evenly distributed, creating a colorful, balanced dish where no one flavor overpowers the others. Adjust the seasoning with a pinch of salt and pepper.

Tips for Adjusting Spice and Acidity Levels

The beauty of ceviche lies in its adaptability. For those who love heat, add more jalapeños or even a dash of hot sauce. If you prefer a milder version, simply reduce the chili and use a sweeter mango. Feel free to tweak the lime juice to suit your preference—some like it extra tart, while others prefer a more subdued acidity.

Serving Suggestions and Pairings

How to Serve Shrimp Ceviche for Maximum Enjoyment

Serve your shrimp ceviche chilled, ideally in a glass bowl or individual cups to showcase its vibrant colors. Garnish with extra cilantro and a slice of lime for visual appeal. Tortilla chips or tostadas are perfect for scooping, adding a satisfying crunch.

Best Side Dishes and Drinks to Complement Your Ceviche

Ceviche pairs beautifully with light, summery side dishes. A simple cucumber and radish salad or a side of coconut rice can enhance the tropical flavors. For drinks, a crisp white wine or a refreshing margarita complements the citrusy shrimp, while sparkling water with lime keeps things light and refreshing.

Variations on Shrimp Ceviche

How to Customize with Different Fruits and Vegetables

Ceviche is highly adaptable. Swap out mango for pineapple or papaya, or add diced cucumber and bell peppers for extra crunch. You can even experiment with different herbs like mint or basil to put your spin on the dish.

Spicy, Mild, or Somewhere in Between Adjusting for Taste

Whether you like it fiery hot or mild and mellow, shrimp ceviche can be tailored to suit your palate. Add extra chili for a punch of heat, or tone it down with a touch of honey or sugar to balance the spice. The possibilities are endless.

Tips for Storing and Keeping Shrimp Ceviche Fresh

How Long Does Shrimp Ceviche Last?

Shrimp ceviche is best enjoyed fresh, but it can be stored in the fridge for up to 24 hours. Beyond that, the shrimp will begin to over-marinate, leading to a tough texture, and the avocado may brown.

Best Practices for Storing Leftovers

To store leftovers, place the ceviche in an airtight container and refrigerate immediately. If possible, keep the avocado separate and add it just before serving to maintain its vibrant color and creamy texture.

Conclusion

Why This Shrimp Ceviche Recipe Will Be a Hit at Your Next Gathering

With its bold flavors and stunning presentation, shrimp ceviche with mango and avocado is bound to be a showstopper at any gathering. The combination of sweet, savory, and spicy elements offers something for everyone, while its light and refreshing nature makes it ideal for warm-weather events.

Don’t hesitate to make this recipe your own. Try it out and share your thoughts, variations, and serving ideas with family and friends. After all, the best dishes are the ones that bring people together.