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!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6People, as an appetizer
Calories 145kcal
Author FoodFaithFitness
Ingredients
1lbGood quality medium shrimp,cut into small cubes (make sure it's deveined)
Juice of 3 large limes
1CupTomato,diced
3/4CupCilantro,chopped
2/3CupPineapple tidbits,drained (4 oz)
2/3CupFresh mango,diced (1 small mango)
1/2CupWhite or green onion,diced
1 1/2TbspsFresh garlic,Minced
3/4tspSalt
Pepperto taste
1Avocado,diced
Instructions
In a large bowl, mix shrimp and lime juice. Let sit in the fridge 30-45 minutes, until the shrimp appears white.
While the shrimp "cooks, " stir together all of the ingredients up to the avocado. Cover and refrigerate until ready to use.
Once the shrimp is done, drain the lime juice. Squeeze the shrimp a bit to make sure all the excess is gone.
Add the shrimp, along with the avocado, into the bowl and stir well. Season to taste with salt and pepper.