Mango Shrimp Ceviche Recipe

Mango Shrimp Ceviche Recipe

from foodfaithfitness.com
40 min
6 servings

A quick, easy and super healthy Mango Shrimp Ceviche Recipe with pineapple that is paleo and whole30 friendly, gluten free and tastes like a tropical vacation!

Ingredients

  • 1 lb Good quality medium shrimp, (cut into small cubes (make sure it's deveined))
  • Juice of 3 large limes
  • 1 Cup Tomato, (diced)
  • 3/4 Cup Cilantro, (chopped)
  • 2/3 Cup Pineapple tidbits, (drained (4 oz))
  • 2/3 Cup Fresh mango, (diced (1 small mango))
  • 1/2 Cup White or green onion, (diced)
  • 1 1/2 Tbsps Fresh garlic, (Minced)
  • 3/4 tsp Salt
  • Pepper (to taste)
  • 1 Avocado, (diced)

Directions

  1. 1

    In a large bowl, mix shrimp and lime juice. Let sit in the fridge 30-45 minutes, until the shrimp appears white.

  2. 2

    While the shrimp "cooks, " stir together all of the ingredients up to the avocado. Cover and refrigerate until ready to use.

  3. 3

    Once the shrimp is done, drain the lime juice. Squeeze the shrimp a bit to make sure all the excess is gone.

  4. 4

    Add the shrimp, along with the avocado, into the bowl and stir well. Season to taste with salt and pepper.

  5. 5

    Devour!