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Mango Shrimp Ceviche

Print Recipe
This mango shrimp ceviche is a delicious and easy dish to make this summer! It's a healthy appetizer or main dish that's paleo, whole30, and can be modified for AIP.
Course Appetizers
Cuisine Mexican
Keyword ceviche
Prep Time 1 hour
Servings 4 servings
Calories 238
Author Michelle

Ingredients

  • 1 lb raw shrimp peeled and deveined (see notes)
  • ½ cup lime juice
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 1 small red onion diced
  • ½ cup mango diced
  • 1 tsp sea salt
  • ¼ tsp black pepper omit for AIP
  • 2 tbsp cilantro chopped
  • 1 small avocado diced
  • Optional- Japaleno seeds removed and minced (omit for AIP)

Instructions

  • Slice the shrimp vertically in half, and slice again into bite-sized pieces.
  • Add the shrimp to a large bowl and pour in the lime juice, lemon juice, and orange juice. Make sure that the shrimp is fully submerged. Mix well and cover. Allow marinating in the fridge for 1 hour. The shrimp should turn pink.
  • Remove from the fridge and mix in the red onion, mango, salt, pepper, cilantro, and optional jalapeno if using.
  • Gently fold into the avocado.
  • Serve with compliant chips, or over greens for a salad for whole30.

Notes

The acid from the lime juice cooks the shrimp. However, if you'd prefer to pre-cook it, you can use cooked shrimp and just use less lime juice to marinate the shrimp.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 16.8g | Protein: 24.6g | Fat: 9.6g