Mango Shrimp Ceviche with Avocado (Ceviche de Camaron y Mango)

This Mango Shrimp Ceviche with Avocado (Ceviche de Camaron y Mango) is bursting in flavors. It’s perfect for a summer day meal or served as an appetizer.

5 from 13 votes

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Course: Appetizers

Cuisine: Mexican

Keyword: ceviche, shrimp appetizers

Prep Time: 45

Total Time: 45

Servings: servings

Calories: 201kcal

Author: Juyali (ju-ja-lee)

Equipment

Cutting board, knife, bowls

Ingredients

1 pound Shrimp (good quality and previously frozen, peeled, and deveined)
1/2 cup Lime juice (from about 2 limes - store-bought juice not recommended)
1 Ears of Corn
1 Ripe Mango
1 Avocado
2 Roma tomatoes
1/2 Onion (medium size)
1 teaspoon White Vinegar
1 Serrano Pepper (finely choppe, Jalapeños work well too)
1/4 cup Fresh Cilantro (chopped)
1/4 cup Brianna’s Organic Mango Vinaigrette
1 teaspoon Salt
1/4 teaspoon Black Pepper

Instructions

Prepare and cure the Shrimp

Dice the Shrimp into small bite-size pieces. (about 1/4″ to 1/2″)
Add to a bowl and cover with the lime juice. Let it sit for 30 to 45 minutes. You will know the Shrimp is done when it turns opaque in color and feels slightly firmer.

Roast the Corn

While the Shrimp cures in the lime juice, roast the Corn. Turn the broiler
to a high setting and set a rack on the upper part of the oven.
Brush the peeled corn with Olive Oil and sprinkle with salt and pepper. Roast, turning regularly to cook all sides, and get that charred look (about 5 minutes). Do not leave the corn unattended to avoid overcooking it and becoming dry.
Let it cool down, then remove the corn kernels using a sharp knife. This produces about 1 cup.

Dice the remaining ingredient

For this recipe, I prepared the red onion in two ways. I finely chopped about two-thirds to mix with the other ingredients in the ceviche. Then for the last third, I sliced the onion thin for garnishing.
Soak them in water with white vinegar until ready to serve. This will help reduce some of the pungent taste in the raw onion.
Finely chop all remaining ingredients (mango, serrano pepper, tomatoes, onion, and cilantro). Dice the avocado just a bit bigger.
Pour the shrimp (with the lime juice) into a bowl and add the chopped ingredients. Add the Mango vinaigrette, salt, and pepper. Mix well but gently to preserve the texture of the ingredients. Season with additional salt if desired.
To serve, garnish with the sliced onions and enjoy with your favorite side or chips. Buen provecho!

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Notes

Serve your Ceviche with sweet potato, lettuce, corn chips, or flatbread, or scoop it with these Oven-Baked Plantain Chips (Platanitos Horneados) featured in this recipe.
Substitutions:
- While roasted corn on the cob adds tremendous flavor and freshness, you can substitute it with frozen or canned corn in a pinch. You can place the corn kernels on a baking sheet and roast for 3 to 5 minutes.
- Can’t find Mangos? Fresh pineapple or ripe peaches and nectarines make an excellent substitution.
Variations - Other great variations than Shrimp include Scallops or previously-frozen fish. If you choose raw fresh fish, use the best, like sushi-quality fish.
Storage - Refrigerate Ceviche in an air-tight glass container. It will last for up to 2 days.

Nutrition