Shrimp and Mango Ceviche with Avocado

Shrimp and Mango Ceviche with Avocado Recipe

Hello! Let's prepare together a dish that is pure freshness and joy on the table. This ceviche combines the firm texture of seafood with the tropical sweetness of mango and the creaminess of avocado, achieving a spectacular balance ideal for sharing.

Preparation time

Getting organized is the first step to enjoying stress-free cooking. Here are the estimated times so you can plan your recipe calmly.

• Preparation: 25 minutes
• Cooking: 5 minutes (for blanching the shrimp)
• Total: 30 minutes (plus optional refrigeration time)
• Servings: 4 people
• Difficulty: Easy

Ingredients

To achieve that vibrant flavor, we need quality ingredients. Don't worry if you can't find everything exact, home cooking allows for flexibility.

For the seafood base

• 500 g of shrimp medium, raw and with shell (or peeled if you prefer to save time)
• Enough water to cover the shrimp
• 1 tablespoon sea salt (for the cooking water)

For the fresh mix

• 2 mangoes Ataulfo or Tommy type, firm but ripe
• 2 medium ripe avocados
• 1 red onion medium
• 1 large cucumber (optional, for crunchy texture)
• 1 cup of juice of lemon freshly squeezed (approx. 8-10 limes)
• 1/2 cup sweet orange juice
• 1 serrano or habanero chili (adjust according to how spicy hot you want it)
• 1 small bunch of fresh cilantro
• Salt and freshly ground black pepper to taste
• A drizzle of extra virgin olive oil (Optional)

In case you don't have fresh shrimp, you can use previously thawed frozen shrimp. If you are not a fan of mango, an interesting variation is to use firm peaches, although it will change the characteristic tropical profile of the tropical fruits. If you are looking for similar inspiration with other fish, the fish ceviche with jicama and mango works under very similar principles.

Utensils we will use

You don't need sophisticated equipment, the basics of your kitchen are enough to create magic.

• Medium pot (for cooking shrimp)
• Large glass or ceramic bowl (avoid metal so it doesn't react with the lemon)
• Stable cutting board
• Well-sharpened knife (chef's or utility type)
• Colander or strainer
• Citrus juicer
• Large mixing spoon
• Container with water and ice (to stop cooking)

Preparation

Follow these steps carefully. The secret to a good ceviche lies in the care we put into each cut and the treatment of the product.

1. Cleaning and preparation of shrimp

   Start by removing the head and shell from the shrimp. With the help of a small knife, make a shallow cut along the back to remove the black vein (the intestine). Wash quickly under the tap with cold water and drain. If you have leftover shells, don't throw them away; you could use them another day for a shrimp bisque full of flavor.

2. Quick cooking or blanching

   Heat the pot with water and salt over high heat. When it comes to a boil, add the shrimp. Cook them only until they change color to an orange-pink and feel firm but tender to the touch (approximately 2 to 3 minutes depending on the size). Do not leave them longer or they will become rubbery.

3. Thermal shock

   Immediately remove the shrimp with a colander and submerge them in the bowl with water and ice. This stops the cooking instantly, ensuring a perfect texture. Once cold, drain them well and cut them into medium pieces or leave them whole if they are small. Set aside.

4. Cutting vegetables and fruits

   Dice the red onion into small cubes or thin slices. Peel the mango and cut it into cubes of approximately 1 cm. Do the same with the cucumber (removing the seeds if you prefer so it doesn't release too much water). Finely chop the serrano chili; if you want less heat, remove the veins and seeds before chopping. If you enjoy intense flavors, chili is key for that spicy delicious.

5. Macerating the onion

   In the large bowl, place the chopped onion and add the juice of lemon and a pinch of salt. Let it rest for 5 minutes. This trick softens the strong flavor of raw onion, making it more palatable. It's a technique that also works very well in sierra ceviche traditional.

6. Mixing ingredients

   Add the drained shrimp, cucumber, mango, and orange juice to the bowl with the onion and lemon. Mix with gentle, folding movements to avoid mashing the fruit. Add the finely chopped cilantro. Season with pepper and adjust the salt.

7. The final touch of avocado

   Just before serving, cut the avocado into cubes the same size as the mango. Add it to the mixture very carefully so it doesn't fall apart and turn into guacamole. If you like avocado in other presentations, remember that the avocado, shrimp, and mango tartare uses a similar base but with a different presentation.

To finish and serve

Let the mixture rest in the refrigerator for about 10 to 15 minutes so the flavors integrate and it gets well chilled. Before serving, taste one last time and adjust the acidity or salt if necessary. Serve in individual glasses or on a platter in the center. Accompany it with crispy corn tostadas or crackers. For a complete experience, offer extra hot sauce on the side for the brave.

Nutritional Information

Here's an estimate of what this delicious dish provides to your body. It's a light and nutritious option.

• Calories: 280 kcal
• Proteins: 22 g
• Fats: 12 g
• Carbohydrates: 25 g
• Fiber: 6 g

Note: Nutritional values are approximate and may vary depending on portion sizes and specific ingredients used, such as the amount of oil or the type of crackers for accompaniment.

5 keys to make it perfect

Sometimes, small details make a big difference between a good dish and a memorable one. Here I share my secrets.

1. Freshness is non-negotiable
When dealing with raw or semi-raw seafood and fruits, ingredient quality is 90% of the success. Shrimp should smell like clean sea, not ammonia. Mango should be sweet but firm; if it's too watery, it will fall apart in the mixture and you'll lose that pleasant biting texture.

2. The sweet-sour balance
The interplay between lemon and mango is vital. If your mangoes are very sweet, you might need a little more lemon. If they are green, add a touch more orange juice to compensate. Taste constantly; your palate is the best tool.

3. Uniform cuts
Try to make the mango, avocado, and cucumber cubes a similar size to the shrimp bite. This is not just for aesthetics; it ensures that in each spoonful you get a bit of everything, creating the perfect balance of flavors in your mouth.

4. Temperature matters
This is a appetizer cold. Maintaining the cold chain is not only for food safety, but for flavor. A lukewarm ceviche loses its refreshing charm. Keep the bowl over another container with ice if you are going to take a long time to serve.

5. Be careful with avocado
Avocado oxidizes (turns black) quickly. Cut it and incorporate it at the last possible second. The lemon in the mixture will help preserve it, but it's best not to risk it. If you have leftover avocado, use it for some avocado toast at another meal.

When is it ideal to enjoy it?

This ceviche is the king of hot days. Imagine it on a summer afternoon, at a family gathering in the garden, or as an appetizer at a dinner with friends where you want to impress without spending hours in front of a hot stove. Its freshness makes it perfect for cleansing the palate.

It is also an excellent option for Lent or when you simply want something light after days of heavy meals. Being so colorful, it brightens any table and lifts the spirits. You can even serve it in small portions as a snack while watching a game.

Comparison table

Sometimes we get confused among so many delicious seafood options. Here I help you distinguish this dish from other similar ones so you can choose the one you crave most today.

Frequently asked questions

Share your experience

The kitchen is a laboratory where everyone adds their personal touch. I would love to know how your ceviche turned out. Did you make it spicier? Did you use any other fruit? Feel free to leave your comment below! Sharing your variations and photos helps us all discover new ways to enjoy these ingredients. I hope to read you soon!

Culinary glossary

So that you have no doubts, here I explain some terms we use in the recipe.

• Blanch: Quick cooking technique in boiling water followed by immediate cooling in ice to set color and texture.
• Devein: Process of removing the intestine (the black line) from the back of the shrimp to clean it completely.
• Macerate: To leave a food submerged in a liquid (such as lemon juice) so that it absorbs flavor and changes its texture.
• Diced: Cutting ingredients into uniform cubes, which helps with better presentation and distribution of flavors.
• Point: Refers to the exact moment of ideal ripeness or cooking of an ingredient (e.g., avocado at its point).