RCI-SN.003.0157.001
Mango Avocado and Shrimp Appetizer
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pinion Estate in Mesquite, Texas in 1994.
Prep35 min
Cook40 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- frozen fully cooked small shrimp thawed and finely chopped8 ounces
- fully ripened avocado halved pitted peeled and finely diced1 unit
- ¼ cup
- 2 tablespoons
- 2 tablespoons
- ¼ teaspoon
- ½ teaspoon
- ¼ teaspoon
Method
1
Peel and pit the mango, then finely dice the flesh into ¼-inch cubes and transfer to a large mixing bowl.
2
Add the thawed and finely chopped shrimp to the bowl with the mango.
3
Fold in the diced avocado gently to avoid breaking up the pieces.
4
Add the finely diced red onion and freshly chopped cilantro to the mixture.
5
Pour the freshly squeezed lime juice over the ingredients and gently toss to combine.
6
Season with hot pepper sauce, salt, and ground black pepper, then fold gently until evenly distributed throughout the mixture.
7
Taste and adjust seasoning as needed, then serve immediately in chilled bowls, on crispy tortilla chips, or in small serving cups.