Shrimp and Mango Ceviche Easy Appetizer

Shrimp and Mango Ceviche is an easy appetizer with raw (or not) shrimp with a savory sweet combination of mangoes, peppers and avocado.

I remember the first time my mom made ceviche I thought she was crazy. "Aren't you going to cook it?!" I was blown away by the fish "cooking" in the citrus juices. I ended up loving it, but it isn't something I have made myself until recently.

Should you cook ceviche?

Traditionally the fish or shrimp is cured in fresh citrus juices and served raw, but uncooked seafood can have a host of parasites and other germs. Freezing it will kill the parasites, but not the bacteria. Check the US FDA site for more information on seafood safety.

I am still hesitant about the citrus actually killing enough of the baddies, so I used frozen shrimp and sautéed for a quick 2-3 minutes before proceeding with the recipe.

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  Shrimp and Mango Ceviche

  

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  Ingredients

   

  • 1 pound 41/50 medium shrimp (shelled and deveined)
  • 1 bell pepper (green)
  • 1 bell pepper (red or yellow)
  • 1 ripe avocado
  • 1 medium ripe mango
  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 tablespoon olive oil
  • Caribbean jerk seasoning (or Cajun or other seasoning salt blend)
  • 2-4 tablespoons fresh cilantro

  Instructions

   

  • Cut shrimp, peppers, mango and avocado into bite sized pieces. Zest the citrus fruit then slice in half. Chop the cilantro
    
  • In a small sauté pan, heat the olive oil over medium heat. Cook the shrimp with the seasonings for 2-3 minutes. Remove from heat and let cool.
  • Juice the citrus fruit into a medium bowl. Add all ingredients and stir gently to coat. Refrigerate for at least one hour.
  • Stir before serving.

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  Until next time, happy eating!
  ~Audrey