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Shrimp Ceviche with Mango, Pineapple & Avocado Recipe

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This recipe for Shrimp Ceviche with Mango, Pineapple & Avocado is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds medium shrimp
3 large ripe Hass avocados diced
2 mangoes diced
2/3 cup of diced pineapple
2 jalapeņo peppers, minced
1/4 cup red pepper, minced
1/2 cup red onion, minced
1/2 cup cilantro leaves, washed and dried
1/4 cup green onion (scallions), thinly sliced
Juice of 2-3 limes
Kosher salt
Fresh cracked pepper
Directions:
Directions:
Mince the red onion. Place the minced red onion in a bowl of cold salted water, and let them soak for 10 minutes while you prepare the shrimp and other ingredients. If the shrimp is not cooked, bring a pot of salted water to a boil, and add the juice of one lime to the pot.
Boil the shrimp for 2 minutes-3 minutes, only. Drain shrimp and rinse with cold water. Devein the shrimp and trim off the tails, and place in a bowl.
Finely mince the red pepper and jalapeņo (removing seeds and veins) and place in the bowl with the shrimp. Add thinly sliced scallions to shrimp. Add the juice of 2 limes and toss. Dice avocado and the mango into small cubes, dice the pineapple, add the shrimp.Drain and rinse onions, then add the shrimp, salt, and pepper.
Toss mixture briefly with the cilantro, reserving a few leaves for garnish.
Chill for about 15 minutes or until ready to serve.

 

 

 

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