Mango Avocado Shrimp Ceviche

This super healthy summer ceviche is bursting with flavor from a combination of fresh herbs, fruits, veggies and citrus. Gluten-free, paleo and Whole30 compliant, it comes together in a snap and requires no cooking. A great dish to serve for a crowd it also makes a healthy weeknight dinner or picnic side. Enjoy!

Serves: 4 as a main dish and 8 as an appetizer

Ingredients

• 2 lbs wild-caught raw shrimp, de-veined and peeled
• Juice from 1 orange
• 1/3 C fresh lime juice – about 5 limes
• 1 tsp sea salt
• 1/2 bunch basil, washed and chopped
• 2 ripe mangos, peeled and diced
• 2 ripe avocados
• 1/2 English cucumber, quartered and sliced
• 1 red pepper, washed and diced
• 1/4 C finely chopped red onion
• 1/2 jalapeno, washed and finely chopped (optional)
• Tortilla chips or sliced vegetables for serving

Instructions

1. Chop cleaned raw shrimp into bite size pieces and put into a large bowl – toss with salt, lime and orange juice and let sit for 20-30 minutes or until the shrimp turns white, stirring occasionally
2. Add all other ingredients to bowl and toss well
3. Peel and dice avocado and add
4. Refrigerate until read to serve (this ceviche keeps in the fridge for up to 4 days)
5. Serve with tortilla chips or sliced vegetables

Enjoy!