Avocado, Shrimp and Mango Ceviche

Ingredients

• 454 ggood-quality shrimp, peeled and deveined
• juice of 3 limeslime juice
• 1 smallmango, peeled and cut into small chunks
• 2Roma tomatoes, diced
• ½ smallwhite onion, diced
• 8 g (½ cup)fresh parsley, chopped
• 4 clovesgarlic, minced
• 1jalapeño, seeded and diced
• to tastesalt and cracked black pepper
• ½ teaspoonchipotle powder (optional)
• 1 ripeavocado

Instructions

1. 1

   Marinate the shrimp

   Put the shrimp and lime juice in a large bowl. Cover and marinate for 45 minutes to 1½ hours, until the shrimp are pink and opaque; the time depends on their size.

2. 2

   Mix the vegetables

   While the shrimp marinate, combine the mango, tomatoes, onion, jalapeño, garlic and parsley in a separate bowl. Toss together and refrigerate until the shrimp are ready.

3. 3

   Combine the ingredients

   When the shrimp are completely “cooked”, drain off the lime juice and add them to the bowl of other ingredients. Peel, stone and chop the avocado, then add it.

4. 4

   Toss and serve

   Fold everything together gently with a rubber spatula. Season with more salt and pepper to taste, and serve with crispy tortilla chips.

What is shrimp ceviche?

Ceviche is a seafood dish associated with Latin American cuisines, in which seafood is dressed or marinated with citrus. This version pairs shrimp with mango and avocado for a mix of savoury, sweet and creamy flavours.

The method keeps the fruit and vegetables chilled while the shrimp marinates, then brings everything together just before serving. Lime provides the sharp dressing, while the avocado softens the brighter, more acidic notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 28g protein, 25g carbs, 12g fat.

The shrimp provide most of the protein, while the mango and vegetables contribute carbohydrates. Avocado supplies much of the fat, and the tortilla chips served alongside will add further energy and carbohydrates. For a more balanced plate, pair a portion with a green salad and keep the chips to a comfortable serving.

Choosing the shrimp

Fresh shrimp: choose peeled and deveined shrimp of a similar size so they are easier to prepare and marinate evenly. The recipe relies on lime juice to change their appearance and texture, rather than applying heat.

Marinating time: smaller shrimp may turn pink and opaque sooner than larger ones, so use those visual cues as the recipe directs. Citrus marination does not reliably make raw seafood safe; for a safer option, cook the shrimp thoroughly, chill them, then add the lime and other ingredients.

Balancing the fruit and vegetables

Mango: ripe fruit brings sweetness that balances the lime and jalapeño. Cut it into small chunks so it distributes through the ceviche.

Tomato and onion: dicing them finely helps each spoonful include a little of both. The parsley and garlic add freshness and savoury depth, while the seeded jalapeño contributes a milder heat than one with its seeds left in.

Adding the avocado

Ripe avocado: add it after the shrimp have marinated, as the recipe instructs. A ripe but still-firm avocado is easier to chop and less likely to disappear into the mixture.

Gentle mixing: use a spatula and fold rather than stir vigorously. This helps keep distinct pieces of avocado and mango in the finished dish.

Checking texture and seasoning

Shrimp: the recipe describes them as ready when pink and opaque, but appearance alone is not a dependable food-safety test for raw seafood. Cooking shrimp thoroughly before chilling and assembling is the safer approach.

Seasoning: taste after combining, then add salt and pepper as needed. If using the optional chipotle powder, add it with the other ingredients and adjust the final seasoning to suit.

Serving the ceviche

Serve it soon after mixing so the avocado stays fresh and the ingredients retain their distinct textures. Crispy tortilla chips are suggested for scooping; they also add a crunchy contrast.

For a light meal, serve alongside a simple green salad. Keep the ceviche chilled until serving, especially if preparing the components ahead.

Recipe notes & tips

• Cut the mango, tomatoes and onion into similarly small pieces for an even mix.
• Chill the mango and vegetable mixture while the shrimp marinate, as directed.
• Use a ripe but firm avocado so it holds its shape when folded in.
• Drain the lime juice before adding the shrimp to the other ingredients.
• Fold gently with a spatula to keep the avocado pieces intact.
• Keep the prepared ceviche chilled until you are ready to serve it.

Variations

• Add the chipotle: include the optional powder for a smoky chilli note.
• Adjust the heat: use less jalapeño for a milder bowl.
• Add extra lime: squeeze over a little more just before serving for a sharper finish.
• Serve in lettuce cups: spoon the ceviche into crisp leaves instead of using tortilla chips.
• Use cooked shrimp: cook the shrimp thoroughly, chill them, then combine with the lime and remaining ingredients.

Common mistakes to avoid

• Marinating by the clock alone: shrimp sizes vary, so check for the pink and opaque appearance described in the recipe.
• Relying on lime for food safety: citrus does not reliably eliminate pathogens; cook raw shrimp thoroughly for a safer preparation.
• Adding avocado too early: add it after the shrimp are ready to help keep it fresh and intact.
• Mixing too forcefully: fold gently so the avocado and mango remain in pieces.
• Leaving the ceviche warm: refrigerate it while preparing and keep it chilled until serving.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1 day for best quality. The avocado may soften or discolour, so this ceviche is best served freshly made; do not leave it at room temperature for an extended period.

Frequently asked questions