|Ingredients||Seafood, Vegetables, Fruits|
|Day Part||Dinner, Lunch|
|Menu Part||Appetizer/Small Plate|
This is a very impressive appetizer. The combination of mango, avocado and shrimp is unbeatable.
1 ripe mango
1 bag (8 oz. ) frozen fully- cooked small shrimp (about 11⁄2 cups), thawed and finely chopped
1 fully ripened avocado, halved, pitted, peeled, and finely diced
1⁄4 cup finely diced red onion
2 tbsp. finely chopped fresh cilantro
2 tbsp. freshly squeezed lime juice
1⁄4 tsp. hot pepper sauce
1⁄2 tsp. salt
1⁄4 tsp. fresh ground
Tortilla chips or lettuce leaves
- Hold the mango with one of the narrower sides facing up. Starting near the stem end, slice along each side of the pit to cut off the “cheeks.” Cut flesh criss-cross into small cubes; press skin so fruit pops outward. With a spoon or knife, remove the mango cubes.
- Peel the center section of the mango; cut off the remaining fruit and finely chop.
- In a bowl, gently combine mango with shrimp, avocado, red onion, cilantro, lime juice, pepper sauce, salt, and pepper. Serve with tortilla chips or on lettuce leaves.