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!
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Calories: 494 kcal
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!
**Note: To toast the coconut, set a medium skillet over medium heat. Add the shredded coconut (make sure the pan is dry, you don't need to use any oil). Watch closely, stirring the coconut flakes until they just start to brown; it should take about 2-4 minutes.