Salads > International Salads > Latin American Salads > Ceviche Recipe (as a salad)

Shrimp Ceviche Salad with Mango and Avocado

Enjoy a refreshing and flavorful Shrimp Ceviche Salad, a delightful twist on the classic Latin American dish. This salad combines the bright citrus flavors of traditional ceviche with the sweetness of mango and the creaminess of avocado. It's a light, healthy, and vibrant dish perfect for a summer lunch or appetizer.

Prep Time
25 minutes
Cook Time
0 minutes (excluding shrimp cooking time)
Servings
4
Ingredients
  • 1 pound Shrimp (cooked and peeled)
  • 1/2 cup Lime Juice
  • 1/2 Red Onion
  • 1 Tomato
  • 1 Mango
  • 1 Avocado
  • 1/2 Jalapeño
  • 1/4 cup Cilantro
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Prepare the Shrimp

If using raw shrimp, cook them until pink and opaque. Let them cool completely, then peel and devein. If using pre-cooked shrimp, make sure they are thawed.

Marinate the Shrimp

Place the cooked shrimp in a glass or stainless steel bowl. Pour the lime juice over the shrimp, ensuring they are fully coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the shrimp to 'cook' in the citrus juice.

Prepare the Vegetables and Fruit

Finely dice the red onion, tomato, mango, avocado, and jalapeño. Chop the cilantro.

Assemble the Ceviche Salad

In a large bowl, combine the marinated shrimp, diced red onion, tomato, mango, jalapeño, and cilantro. Add olive oil, salt, and pepper. Gently toss to combine all the ingredients.

Chill and Serve

Cover the bowl and refrigerate the ceviche salad for at least 10 minutes to allow the flavors to meld together. Just before serving, gently fold in the diced avocado. Serve chilled and enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 150kcal
Protein: 15g
Fat: 7g
Carbohydrates: 8g
Fiber: 2g
Sugar: 5g

Other Considerations for Nutrition

Choose cooked shrimp to save time and ensure food safety. The avocado adds healthy fats, but can be omitted to reduce the calorie count. Adjust the amount of jalapeño to your preferred level of spiciness.

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FAQ

  • Can I use raw shrimp for this recipe?

    While traditional ceviche uses raw fish 'cooked' in citrus juice, for safety reasons, it's recommended to use cooked shrimp for this salad. If you choose to use raw shrimp, ensure it is sushi-grade and marinate it in the lime juice for at least 1 hour, until it turns opaque.
  • How long can I store Shrimp Ceviche Salad?

    It's best to consume Shrimp Ceviche Salad within 24 hours of preparation. The citrus juice can continue to 'cook' the shrimp and the avocado can brown over time. Store it in an airtight container in the refrigerator.
  • What can I serve with Shrimp Ceviche Salad?

    Shrimp Ceviche Salad is delicious on its own or served with tortilla chips, tostadas, or crackers. You can also serve it as a topping for grilled fish or chicken.