Sweet mango, succulent shrimp, creamy avocado, crisp cucumber, and a bright citrus-lime vinaigrette come together in this elegant no-cook appetizer. Beautifully molded into individual stacks and finished with fresh herbs and lime, this refreshing dish is light, colorful, and impressive enough for entertaining, yet simple enough for a casual summer meal.

Yield: 4 appetizer servings (or 2 light entrée servings)
Prep Time: 25 minutes
Chill Time: 20–30 minutes
Total Time: 45–55 minutes

Ingredients

• 1 pound cooked large shrimp (26–30 count), peeled, deveined, and cut into 2–3 bite-sized pieces
• 1 ripe mango, diced
• 1/2 cup English cucumber, finely diced
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 ripe avocado, diced

Citrus Lime Vinaigrette

• 2 tablespoons extra-virgin olive oil
• Juice of 1 1/2 limes (about 2 tablespoons)
• 1 teaspoon finely grated lime zest
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Optional

• 1 tablespoon finely minced jalapeño, seeds removed

Garnish

• Extra diced mango
• Fresh cilantro leaves
• Finely grated lime zest
• Freshly cracked black pepper
• Microgreens (optional)
• Flaky sea salt
• Lime wedges

Preparation

1. In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, Dijon mustard, garlic, kosher salt, black pepper, and jalapeño, if using, until smooth and fully emulsified.
2. In a large mixing bowl, combine the shrimp, mango, cucumber, red onion, and chopped cilantro.
3. Pour the vinaigrette over the shrimp mixture and gently toss until evenly coated.
4. Fold in the diced avocado just until incorporated, taking care not to mash it.
5. Refrigerate for 20–30 minutes to allow the flavors to meld.
6. Place a 3-inch food ring or biscuit cutter in the center of each chilled serving plate. Spoon approximately 1/4 of the shrimp mixture into the ring. Using the back of a spoon, gently compress the mixture just enough to help it hold its shape without crushing the avocado or mango.
7. Slowly lift the ring straight up to reveal a neatly formed stack.
8. Garnish with extra diced mango, fresh cilantro leaves, a light sprinkle of lime zest, a pinch of flaky sea salt, several grinds of freshly cracked black pepper, and microgreens, if desired.
9. Serve immediately while well chilled with fresh lime wedges.

Cook’s Notes

• Large shrimp (26–30 count) provide the ideal balance of texture and presentation.
• For the sweetest flavor and best texture, choose ripe Ataulfo (Honey) or Kent mangoes.
• Use ripe but still firm avocados and mangoes so the stacks hold their shape.
• Pat the shrimp dry before combining with the dressing to prevent excess liquid.
• Fold the avocado in last to preserve its creamy texture.
• The Dijon mustard creates a silky, well-emulsified vinaigrette without adding a pronounced mustard flavor.
• For make-ahead preparation, combine all ingredients except the avocado up to 6 hours in advance. Refrigerate, then gently fold in the avocado just before serving.
• This dish is best enjoyed the day it is prepared.

Serving Suggestions

• Serve as an elegant first course for a seafood dinner.
• Pair with grilled mahi-mahi, cedar plank salmon, or seared sea scallops.
• Spoon into butter lettuce cups for a refreshing, low-carb appetizer.
• Accompany with crisp wonton chips or toasted crostini.
• Complete the meal with coconut rice or a lightly dressed citrus arugula salad.

Beverage Suggestions

• Sauvignon Blanc
• Pinot Grigio
• Dry Rosé
• Classic Mojito
• Margarita with a Tajín rim
• Sparkling water with lime and fresh mint
• Passion fruit iced tea