Mango, Avocado, and Shrimp Appetizer

mango shrimp avocado appetizer
Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
2

The combination of mango, avocado and shrimp makes this dish fresh and flavorful.

Ingredients

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
black pepper
Tortilla chips or lettuce leaves
 

Steps

1. 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.

2. Peel the center section of the mango; cut off the remaining fruit and finely chop.

3. 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.

 

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources