Mango Shrimp Ceviche with Tortilla Chips and Avocado

Name: Mango Shrimp Ceviche with Tortilla Chips and Avocado
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 9 servings
Cuisine: Latin
Ingredients: 2.5 pound raw large shrimp (peeled, deveined, tails removed); 1.5 cup fresh lime juice (from about 8-10 limes); 1.5 red onions (medium, finely diced); 3 mangos (peeled and diced into 1/2-inch pieces); 1.5 red bell peppers (diced into 1/2-inch pieces); 0.75 cup fresh cilantro (chopped); 1.5 jalapeños (finely diced, seeds removed for less heat); 1.5 teaspoon kosher salt; 0.75 teaspoon black pepper (freshly ground); 4 avocados (ripe but firm, diced, for serving); 12 ounce tortilla chips (for serving)

A vibrant and tangy Mango Shrimp Ceviche featuring blanched shrimp, sweet mango, crisp vegetables, and a zesty lime marinade. Served with crunchy tortilla chips and creamy avocado for a refreshing, protein-packed meal.

Prep: 30 min
Cook: 5 min
Total: 35 min
Servings: 9
Cuisine: Latin
Difficulty: Easy
Cost: $5.59/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Fiber
Low-Saturated-Fat

Ingredients

2.5 pound raw large shrimp (peeled, deveined, tails removed)
1.5 cup fresh lime juice (from about 8-10 limes)
1.5 red onions (medium, finely diced)
3 mangos (peeled and diced into 1/2-inch pieces)
1.5 red bell peppers (diced into 1/2-inch pieces)
0.75 cup fresh cilantro (chopped)
1.5 jalapeños (finely diced, seeds removed for less heat)
1.5 teaspoon kosher salt
0.75 teaspoon black pepper (freshly ground)
4 avocados (ripe but firm, diced, for serving)
12 ounce tortilla chips (for serving)

Instructions

Bring a large pot of water to a rolling boil. Add the raw large shrimp and blanch for 1 1/2 to 2 minutes, or until just opaque and pink. Immediately drain the shrimp and transfer to an ice bath to stop cooking. Once cooled, pat the shrimp dry and chop into bite-sized pieces if desired. Set aside.
In a very large non-reactive bowl (glass or ceramic), combine the blanched shrimp, fresh lime juice, red onion, mango, red bell pepper, fresh cilantro, jalapeño, kosher salt, and black pepper. Stir gently to combine all ingredients.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
To serve, portion the ceviche into individual bowls. Top each serving with diced avocado. Serve immediately with a generous side of tortilla chips.

Notes

While ceviche is best enjoyed fresh, the individual components can be prepped ahead. Prepare the blanched shrimp and the mango-vegetable mixture separately and store in the refrigerator. Mix them together with the lime juice no more than 2-4 hours before serving to maintain optimal texture and freshness, especially when making a large batch.

Nutrition (per serving)

Calories: 458
Protein: 20.1 g
Carbohydrates: 54.5 g
Fat: 21.9 g
Fiber: 9.4 g
Sodium: 1113 mg
Saturated Fat: 2.9 g
Sugar: 17.6 g
Cholesterol: 139 mg