Prep 5 mins
Cook 0 mins
A cool and refreshing seafood salad, inspired by classic ceviche.
- 236.59 ml cooked shrimp, peeled and deveined
- 1 cucumber, peeled and diced
- 1 tomatoes, diced
- 1 avocado, diced
- 59.14 ml prepared mango salsa
- 1 lime, juice of, a
- salt and pepper
- Combine ingredients, tossing lightly.
- Serve with tortilla chips.
Wow, I made this for lunch just to have something a bit more healthy and jee was it good! Very light consistancy but the flavor had a great kick. I ate it will club crackers which matched it perfectly. The next party I throw I will probably cut everything it smaller pieces and serve it as a salsa dip. Thanks for a great one!
Excellent salad. I doubled the recipe, but still only used one cucumber as the one I had was rather large. For the salsa, I used Spicy Mango Jalapeno Salsa, a simple recipe I thought worked well here. I waited until right before serving to add the avocado; it doesn't seem to matter what I do to them, they don't seem to hold well for me, so I always wait until the last minute to add them to avoid the chance of them turning brown and mushy. Anyway, this is a delicious, light-tasting salad that would be good any time, but especially delightful on a hot, summer day. Thanks for posting!