Description

A refreshing no-cook Mango-Shrimp Ceviche with Pineapple, where fresh lime juice cures the shrimp for a vibrant, gluten-free tropical treat.

Ingredients

Scale

1 pound medium deveined shrimp, cut into small pieces
Juice of 3 limes
1 cup tomatoes, diced
3/4 cup cilantro, chopped
2/3 cup pineapple pieces, drained
2/3 cup fresh mango, diced
1/2 cup white or green onion, diced
1 1/2 tablespoons fresh garlic, minced
1 avocado, diced
3/4 teaspoon salt
Freshly ground black pepper, to taste

Instructions

Step 1: In a large bowl, mix shrimp and lime juice. Let sit in the refrigerator for 30 to 45 minutes, or until the shrimp appears white.
Step 2: While the shrimp “cooks,” stir together all of the ingredients up to and not including the avocado. Cover and refrigerate until ready to use.
Step 3: Once the shrimp is done, drain the lime juice from the bowl. Add the shrimp, along with the avocado, into the bowl of veggies and stir well. Season to taste with salt and pepper.

Notes

Ceviche is best enjoyed within 2 hours of preparation as it may become mushy over time. Use fresh, high-quality shrimp. Store leftovers in an airtight container in the refrigerator and consume within 24 hours.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: Marinating
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 145 kcal
Sugar: 5.2 g
Sodium: 407 mg
Fat: 4.5 g
Saturated Fat: 0.7 g
Unsaturated Fat: 3.8 g
Trans Fat: 0 g
Carbohydrates: 10.4 g
Fiber: 2.5 g
Protein: 16.1 g
Cholesterol: 150 mg

Keywords: mango shrimp ceviche, pineapple ceviche, no-cook appetizer, tropical seafood, gluten-free