Mango and Shrimp Ceviche
with kiwi and strawberry smoothie
Ceviche is one of our favorite warm weather meals because there's no heat needed. The acidity of lime juice is all it takes to 'cook' the tender shrimp, which we surround with mangoes and vegetables for a bright, flavorful dish. Pair it with a fresh smoothie and some crisp lettuce!
Ingredients
- Lime juice - 6 Tbsp + 4 Tbsp
- Jalapenos - 1 , diced
- Onions, red and medium - 1/4 cup , diced
- Shrimp, peeled and deveined - 1 lb , tails removed & chopped
- Mangos - 1 , diced
- Cucumbers - 6 oz , diced
- Tomatoes, roma - 1 , diced
- Cilantro, fresh - 4 Tbsp , chopped
- Lettuce, bibb or Boston - 1 head , leaves of
- Kiwis - 4 , peeled
- Strawberries, frozen - 16
- Coconut water - 1 cup
- Coconut milk, light - 1 cup
Prep
-
Lime juice - Juice the limes if preparing fresh. (Can be done up to 5 days ahead)
-
Jalapenos / Red onions - Prep as directed. Can be stored together. (Can be done up to 5 days ahead)
-
Shrimp - Rinse and pat dry. Chop into bite-sized pieces (removing tails if applicable). Toss shrimp with first part of lime juice, cover and refrigerate for ~20 minutes to ‘cook’.
-
Mangoes / Cucumbers / Tomatoes / Cilantro - Prep as directed.
-
Assemble non-shrimp part of ceviche - Toss second part of lime juice with jalapenos, red onions, mangoes, cucumbers, tomatoes, and cilantro.
-
Kiwis - Prep as directed.
-
Lettuce - Tear off lettuce leaves. Rinse and dry.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Make smoothies by blending together kiwis, strawberries, coconut water, and coconut milk.
-
Shrimp should be opaque after 20 minutes. Add shrimp to the rest of the ceviche and toss to combine. Season to taste with salt and your choice of hot sauce if desired.
-
Serve ceviche spooned into lettuce leaves and enjoy with smoothies on the side.
Reviews
Ratings
0 reviews