Shrimp Avocado Ceviche
Serves 6
Grab some tortilla chips — this fresh, flavorful ceviche is super scoopable! Tender shrimp, creamy avocado, and sweet mango combine with diced cucumber for a satisfying crunch. Soy sauce adds umami and saltiness to balance the brightness of tart lime juice.
Ingredients
- 1/2 red onion (diced)
- 1/4 cup fresh lime juice
- 1 tablespoon soy sauce
- 1 jalapeño (seeded and small diced)
- 1/4 English cucumber (seeds removed and diced)
- 1 small ripe mango (peeled, pit removed, and diced)
- 1 cup Oregon shrimp meat (also known as bay shrimp)
- 1 large ripe avocado
- 1/4 bunch cilantro (chopped)
- Kosher salt (to taste)
Directions
- In a medium bowl, combine red onion and lime juice. Mix to coat.
- Add soy sauce, jalapeño, cucumber, mango, and shrimp. Mix to combine.
- Halve avocado and remove pit. Use tip of knife to score each avocado half into a grid, making 1/2-inch cubes. Scoop out avocado cubes into bowl with other ingredients.
- Add cilantro and gently fold together until just combined. Add salt, to taste.
Cook Tips
Raw onions can have a harsh, sulfury taste. We start by squeezing lime juice over the onion so that the acid in the juice will tame the flavor.
Oregon shrimp meat comes pre-cooked and ready-to-eat. Its small size makes it perfect for this recipe. Any pre-cooked shrimp will work, but large shrimp will have to be cut into bite-size pieces.
Ceviche should be made no more than a few hours before it's eaten because lime juice will slowly cook the shrimp until it turns rubbery.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 120
- Fat: 0.0 g
- Saturated Fat: 1.0 g
- Trans Fat: 0.0 g
- Cholesterol: 55.0 mg
- Sodium: 220.0 mg
- Carbohydrates: 14.0 g
- Fiber: 4.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 8.0 g