mango serrano shrimp ceviche

A cool summer appetizer with almost no cooking and loads of fresh, happy flavors. Cos it's hard to be happy in this heat otherwise.

Print Recipe

Prep Time 15

Cook Time 5

Chill Time 30

Total Time 50

Course Appetizer, Snack

Servings 6

Ingredients

1 lb extra large shrimp, peeled and deveined
2 avocados, chopped
2 mangos, sliced into cubes
2 Persian cucumbers, chopped
1-2 serrano peppers (use to your heat preference)
1/3 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
2 cloves garlic, grated
1/2 cup fresh lime juice (about 5-6 large limes)
1/4 cup orange juice
2-3 tbsp tequila (optional)
tortilla chips, to serve

Instructions

Bring a large pot of water to a boil. Drop in the shrimp and cook 2-3 minutes until pink and firm. Drain and rinse under cool water to stop the shrimp from cooking further. Let cool, then chop the shrimp into bite sized pieces.
In a large bowl, combine the shrimp with the avocado, mango, cucumber, serrano pepper(s), cilantro, mint, basil, garlic, lime juice, orange juice and tequila. Toss, then taste for salt and pepper. Cover the bowl and refrigerate for at least 30 minutes.

Notes

*Chilling time: The chilling period is not completely required since we're not marinating the shrimp in order to "cook" it, but I like my ceviche to be cold before serving. If you don't mind it around room temperature, serve right away.

Keyword appetizer, avocado, ceviche, cucumber, mango, pescatarian, serrano, shrimp, snack, summer