Fresh Gulf shrimp and white fish "cooked" in citrus juice, then tossed with ripe mango, cucumber, red onion, and jalapeño. Bright, refreshing, and ready in 30 minutes. Perfect with cold beer and tostadas.
Prep
30 min
Cook
No cook
Serves
4–6 people
Instructions
- Combine shrimp, fish, lime juice, and lemon juice in a non-reactive bowl. Make sure seafood is fully submerged.
- Refrigerate for 20–25 minutes, stirring once, until shrimp and fish turn opaque (cured by the acid).
- Drain about half the citrus liquid.
- Add mango, cucumber, red onion, jalapeño, and cilantro. Toss gently.
- Fold in avocado last. Season with salt.
- Serve immediately in chilled bowls with tostadas on the side.
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