This easy and healthy Thai Coconut Shrimp Ceviche Recipe is made with juicy mango and avocado salsa for the best spicy summer salad. Paleo and gluten-free, too!
Friends of the interwebs, gather round. I'm about to share the ultimate summer recipe with you–it's so good and fresh and bright and flavorful and clean and healthy and delicious that it may just be the only recipe you need this summer.
Ok, yes, I got carried away. I can admit that shrimp ceviche with mango salsa makes me a bit nuts, but y'all… this ish is GOOD.
Here's how it happened: I was thinking about what I wanted to eat on a hot summer night recently and of course cold seafood came to mind.
So I knew it had to be shrimp ceviche because ain't nobody got time to roll their own sushi. But because I'm a flavor addict and nutrient junkie, I knew I couldn't just stop at plain old shrimp ceviche.
So I added some of my favorite Thai flavors: fish sauce, lime juice, vinegar, chiles, garlic, ginger, and coconut.
Which got me thinking about how amazing mango sticky rice with coconut is, which made me realize that I obviously needed to added mango to this ceviche recipe.
But, again, why stop at just mango? You know what else goes really well with mango? Avocado. So yeah, this Thai coconut shrimp ceviche is tossed together with mango avocado salsa laced with jalapenos and scallions and cashews (gotta get that crunch!) and cilantro.
There's few dishes I'm more proud of than this bright and tangy flavor bomb, which is beyond refreshing on sweltering nights and pushes the healthy dial to the max, what with all the anti-inflammatory herbs and spices and protein-rich wild-caught shrimp (which is also chockfull of selenium, vitamin B12, phosphorous, choline, copper, and iodine).
In fact, the recipe as a whole contains over 80% the recommended daily value of Vitamin C (thanks mango!) and 70% of Vitamin K, plus oodles of Magnesium, Potassium, Zinc, Vitamin B6 and Folic Acid.
Can you believe something so delicious could be so good for you? That's the R+R way 😉
Oh and did I mention it all comes together in under 20 minutes? Mmm hmm.
What is shrimp ceviche?
Alright so for anyone wondering what the heck ceviche even is, a quick primer:
Ceviche is a seafood dish popular in the coastal regions of Latin America and the Caribbean. It typically contains fresh raw fish which is cooked in citrus juices and spiced with chiles, onions and cilantro.
How do you make ceviche?
Though the flavors of this shrimp ceviche are decidedly Thai-inspired, the method for making the ceviche is true to its Peruvian roots.
Don't be scared–the seafood isn't raw when you eat it… like I mentioned, the citrus actually cures the seafood (it's why I recommend marinating the shrimp in the fridge for 1-2 hours). Coupled with a quick 3-minute blanche, the shrimp will be fully cooked when you eat this ceviche.
That being said, poor sanitary conditions during prep or low-quality seafood (think farmed and unsustainable) is a quick road to contamination and various pathogens (viral, bacterial, and parasitic), so be sure to take care to purchase high-quality, wild-caught, sustainable shrimp and handle with care as you prepare this ceviche.
When it's all said and done, you can serve it plain, with chips or on a tostada. Shrimp ceviche for a crowd is an awesome party app, FWIW.
How do you make mango salsa?
Literally this part couldn't be easier. Add some diced up mango to some diced avocado, jalapenos, scallions and cilantro. You're done.
It all gets tossed with the delicious Thai citrus marinade, but if you wanted to make this mango salsa without the shrimp ceviche, you could just add the sauce directly to the mango mixture. What does mango salsa go with: tacos, fish, pork, grilled chicken. Anything, really. By the spoonful is my preferred method.
But why would you do that when you can add clean protein?
The secret ingredient here is the toasted coconut flakes. It adds a nutty sweetness and slight crunch to the ceviche that is truly addicting. Cashews also add an awesome textural contrast to the dish.
So there you have it. One of my very favorite summer recipes of all time.
If you try this recipe, be sure to share a photo and tag me @rootandrevel on social media–I’d LOVE to see how it turned out for you!
Thai Coconut Shrimp Ceviche Recipe with Mango Avocado Salsa
- 12 wild-caught jumbo shrimp , peeled and deveined, tails removed
- 1 large lime , juiced
- 2 teaspoons organic maple syrup
- 4 tablespoons fish sauce
- 2 teaspoons rice vinegar
- 1 tablespoon sambal oelek (chile paste)
- 2 cloves garlic , minced
- 2 tablespoons minced ginger
- 2 large mangos , diced (about 2 cups)
- 1 large avocado , diced
- 1 organic jalapeno , diced (seeds and ribs removed for less heat)
- 6 organic scallions , thinly sliced
- 1/2 cup organic toasted shredded coconut **see note
- 1 cup organic roasted cashews
- 1 cup organic cilantro , chopped
- Bring a medium pot of salted water to a boil. Add shrimp and blanch for 3 minutes--you don't want the shrimp to be fully cooked, rather just pink (the lime juice will continue to cook the shrimp when you make the ceviche). Remove shrimp and set aside to cool.
- Meanwhile, make the sauce by combining the next 6 ingredients (lime juice through ginger) in a medium glass bowl. Whisk to combine. Pour sauce over shrimp and set aside while you make the mango salsa.
- To a large glass bowl, add diced mango, avocado, jalapeno, scallions, toasted coconut and cashews. Pour shrimp and sauce over the salsa and add cilantro. Toss well to thoroughly combine. Cover bowl and put in the fridge for 1-2 hours. Serve and enjoy!
Photo Credit: Heidi Geldhauser
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