The Perfect No-Cook Summer Recipe: Spicy Mango Cucumber Avocado Shrimp Ceviche

Spicy Mango Cucumber Avocado Shrimp Ceviche

Light, fresh, soooo tasty… AND easy to make? Yes, please.

This is THE PERFECT summer recipe because not only are the flavors so wonderful this time of year, but it also doesn’t require any cooking what-so-ever! 🙌🏼

Just throw the ingredients together and let it do its thing in the fridge. A couple hours later you have this incredible, balanced, light, but filling dish! DELICIOSO!

INGREDIENTS:

• 1 lb peeled + de-veined wild-caught shrimp

• 1 avocado

• 1 mango

• 1/2 cucumber

• 1 serrano pepper

• 1/4 red onion

• 1/2 cup lime juice (I used pre-squeezed to save time, but feel free to juice a bunch of limes if you want fresh!)

• 2 Tbsp cilantro

• 1 tsp salt

• 2 tsp Tajin or taco spice blend

• 1 bag plantain (or corn tortilla) chips

INSTRUCTIONS:

1. Dice thawed shrimp into small cubes

2. Add to dish with a lid and top with 1/4 cup lime juice and 1 tsp salt. Stir to fully coat the shrimp in the juice. (The acid will “cook” the shrimp by breaking down the protein and killing any bacteria.)

3. Cover and leave it in the fridge for at least 30 minutes.

4. Dice additional fruit + veggies - mango, cucumber, avocado and red onion. Combine into bowl.

5. Mince cilantro and serrano pepper and add to bowl.

6. Add additional 1/4 cup lime juice, 1/2 tsp salt, and tajin or taco spice blend.

7. Combine shrimp with additional veggies.

8. Cover and add back to fridge for additional 1 hour to let the flavors meld together and finish the “cooking” process of the shrimp. When it is no longer pink and more translucent, it is ready to eat!

9. Garnish with additional cilantro and serve with chips of choice.

ENJOY!

Pair it with a Spicy Adrenal Mocktail

This cocktail shows your adrenals some love, helps your body re-mineralize and hydrate, and tastes refreshingly delicious in the process.⁣ Plus, you already have (most of) the ingredients!

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