Mango Shrimp Ceviche w/ Avocado

Vibrant, refreshing, flavorful and fun ceviche… is there anything better to munch on during the summer than that? Ceviche, a Latin American dish, is typically made with raw, marinated seafood with lemons, limes and spices. I’m weird about eating certain seafood raw, so I chose to cook my shrimp and it still tasted amazing! As I previously mentioned on my instagram post, my sister and I went to Brazil a few years ago and came across this little cozy restaurant in the village of Jericoacoara that served up delicious seafood ceviche. Well, I have been craving this dish lately and decided to make a batch. This recipe is great because you can change up the spice/sauce ingredients to your liking. My recommendation? Follow this recipe… taste test… then add more of anything you might feel its missing. You can add a touch more honey or a bit more salt if preferred. This salad is so refreshing and this recipe makes a good amount!

Mango Shrimp Ceviche

• 1 red pepper – chopped into small chunks
• 1 avocado peeled, seeded and chopped
• 1 cup chopped tomatoes (you can use roma tomatoes or cherry tomatoes)
• 1 mango – peeled and chopped into small chunks
• 1/2 cucumber – chopped into small chunks
• 1/4 – 1/2 red onion – chopped into small chunks
• 1/2 bunch cilantro – washed and chopped
• 2 cup shrimp thawed and peeled
• 2 tbsp ghee (I used Lee’s Ghee in Za-atar Star flavor)
• 1 tsp garlic powder (split into 2  – 1/2 tsp portions)
• 1 lime juiced
• 2 tbsp extra virgin olive oil
• 1/2 tsp pink salt + 1/4 tsp cracked pepper
• 2 tsp honey
• 2 tsp apple cider vinegar

Directions

1.  In a large bowl, combine chopped red pepper, tomatoes, cucumber, mango, red onion, and cilantro and mix to combine. Add avocado chunks last to prevent them from getting too mushy.
2. In a frying pan set to medium heat, add ghee (you can use coconut oil as well) and thawed/ peeled shrimp. Add in 1/2 tsp garlic powder, along with some salt & pepper and fry up until fully cooked. Once done, remove from heat and carefully chop up into small chunks.
3. In a small bowl, whisk together lime juice, remaining 1/2 tsp garlic powder, olive oil, salt, pepper, honey and apple cider vinegar.
4. Combine cooked shrimp and dressing with the bowl of chopped veggies/ fruit. Stir up with a large spoon until mixed.

You can add this “salsa” to a salad, corn tacos, or simply eat with a few crackers or chips. It’s refreshing, healthy and light – perfect for summer BBQ’s. If you try it out – let me know if you liked it!

Marcy xo