Shrimp Mango Ceviche on Avocado Sauce

I’ve tried making ceviche with raw shrimp and lime juice multiple times without success. Perhaps psychologically, I just believe they are not cooked through without heat. This time I tried a new approach and poached the shrimp instead. It turned out great! Simple, easy, and safe!


  • 1/2 lb shrimps, shell on and deveined
  • Mango Salsa
    • 1/4 cup mango
    • 1/4 cup ripened tomatoes, chopped
    • 1/4 cup yellow onion, chopped
    • 1/4 cup red onion, thinly sliced
    • 1/2 jalapeno, seeded and chopped (optional)
    • 1 /2 Tbsp finely minced garlic
    • 1 /2 cup chopped cilantro
    • Juice of half lime
    • 1/4 tsp salt, adjust to taste.
  • Avocado sauce
    • 1 large avocado
    • 1/2 cup water (substitute with sour cream if a thicker consistency is desired)
    • 1 clove garlic, minced
    • 1/4 cup packed chopped cilantro
    • 1 Tbsp lime juice
    • 1/4 tsp kosher salt, adjust to taste
    • 1/8 tsp ground black pepper.


  1. Bring a pot of salted water to boil. Turn off heat, add the shrimp and cover for 3-5 minutes until the shrimp turns opaque. Remove and transfer to a bowl of ice water for a couple of minutes. Drain and set aside.
  2. Prepare the mango salsa ingredients.
  3. Add shrimp and salsa ingredients to a bowl and toss until well combined.
  4. Chill until ready to serve.
  5. Puree all ingredients for avocado sauce in a blender.
  6. Spread avocado sauce on the serving plate.
  7. Top with shrimp ceviche.
  8. Garnish with cilantro and lime.
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