Here’s an easy appetizer that doesn’t require any cooking or baking. Add fresh ingredients (avocado, mango, cilantro and red onion) to pre-cooked shrimp and mix in the slightly spicy, sweet and tart dressing. There’s no need for any oil in this recipe, just the flavors of our Serrano Honey White Balsamic Vinegar (10 calories per tablespoon) and fresh lime juice. The flavor combination will wake up your taste buds which, after all, is the job of a good appetizer! It also makes for a tasty and satisfying light lunch when served over a bed of lettuce or arugula. We got the inspiration for this dish from a ceviche recipe we saw from Marian Blazes. Serve it in a martini glass or in the half shells of the avocado. You can even make this up to an hour ahead – allowing you to get a head start on the margaritas!
INGREDIENTS
- 2-3 cups of small to medium shrimp, deveined, pre-cooked and thawed
- ½ of a red onion, finely sliced (about ¾ cup)
- 2 large ripe avocados
- 1 large ripe mango
- ½ cup cilantro leaves, coarsely chopped
- ¼ cup Olive This! Serrano Honey White Balsamic Vinegar
- 3 tablespoons freshly squeezed lime juice (about 2 small limes)
- salt
- freshly ground black pepper
DIRECTIONS
Cut the red onion in half lengthwise through the root end. With the cut side down, cut through the middle again lengthwise (left side of photo). Slice the onion crosswise (right side of photo) into the thinnest possible slices. You should have about ¾ cup of thinly sliced red onion.
Fill a small bowl with cold water and about 2 teaspoons of salt. Stir to dissolve most of the salt. Transfer the sliced onions into the salt water and let stand for about 10 minutes while you prepare the remaining ingredients.
Cut the avocados and mango into bite-sized pieces. Coarsely chop about ½ cup of cilantro. Remove any tails from the pre-cooked shrimp (we left a few tails on as a garnish on top of each serving as shown in the feature photo).
Mix together the ¼ cup of Serrano Honey white balsamic and the 3 tablespoons of lime juice.
Drain the sliced red onions. In a large bowl, add the shrimp, avocado, mango, red onions, cilantro and the Serrano Honey balsamic and lime dressing. Season with salt and pepper to taste and toss gently to combine. Store in refrigerator for at least 15 minutes but not more than an hour before serving. Serve in martini glasses or use the half shells of the avocados. Garnish with cilantro leaves and 1 to 2 shrimps with tails still left on, if any (as shown in feature photo).
MAKES 4 APPETIZER SERVINGS
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