If you’re in the mood for a fresh and flavorful meal, mango shrimp ceviche stuffed avocados are an ideal choice. This dish blends the creamy texture of ripe avocado with the vibrant, tangy flavors of shrimp ceviche, offering a delightful balance of sweet, savory, and spicy. Perfect for a warm summer day, this recipe is light, healthy, and incredibly easy to make. Whether you’re preparing it for a family meal, a dinner party, or just a quick snack, these stuffed avocados are sure to impress.
Ceviche is a popular dish in many Latin American countries, made with fresh seafood that’s marinated in citrus juices. In this version, I’ve added sweet mango to enhance the flavor and provide a tropical twist. Whether you’re looking for a healthy appetizer, a light lunch, or a flavorful dinner, this mango shrimp ceviche stuffed avocado recipe is sure to hit the spot.
Ceviche has always been one of my favorite summer foods, it reminds me of long afternoons at the beach with my family and of summers having fun with all my cousins back in Guatemala. This ceviche recipe makes the perfect appetizer for a party or get together as the ceviche can be prepared ahead of time. Light and refreshing this dish is a real crowd pleaser and ideal to eat on a warm day. I also love the it is a healthy option.
Shrimp and Mango Ceviche Filled Avocados
INGREDIENTS
- 1 lb. uncooked large shrimp, peeled and deveined
- 1 3/4 tsp. Knorr® Shrimp Flavor Bouillon
- 2 tsp. olive oil
- 1 small red onion, chopped
- 1 medium orange, yellow or red bell pepper, diced (about 3/4 cup)
- 1 medium tomato, diced (about 1/2 cup)
- ¼ cup Hellmann’s® or Best Foods® Real Mayonnaise
- ½ small jalapeno pepper, minced (about 1 Tbsp.)
- ½ cup of diced mango
- 2 avocados
- 2 Tbsp. fresh lime juice
- chopped fresh cilantro
DIRECTIONS
- Sprinkle shrimp with Knorr® Shrimp Flavor Bouillon. Heat oil in large nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 3 minutes.
- Coarsely chop shrimp, then place in large bowl. Add remaining ingredients and toss. Cover and chill at least 15 minutes.
- Serve, if desired, with diced or sliced avocado and chopped cilantro.
As I scoop the ceviche from the avocado and put it into my mouth the sweetness of the avocado, the slight heat from the jalapeños, the refreshing lime taste and the creamy hint of mayo all come together with the taste of fresh shrimp. Suddenly all is good in the world, summer is here!
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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Paula I just loved your twist! Will do it at home soon!
Besos,
Enri
The perfect combination of flavors! Looks delicious!
Looks very delicious that way!
My family loves mangos and avocados so we’ll need to make these!!