Ingredients

• 1 cup grape tomatoes, chopped
• 1 mango, diced (about 1 1/2 cups)
• 1 navel orange, segmented and diced (about 1 cup)
• 1/2 red onion, finely diced
• 1/8 cup chopped jalapeno (optional)
• 1 pound wild-caught peeled and deveined shrimp, chopped
• 1/2 teaspoon fine sea salt
• 1/4 cup lime juice
• 1 avocado, diced
• 1/4 cup fresh cilantro, roughly chopped (optional)

Instructions

• In a large bowl, mix together the tomatoes, mango, orange, red onion, and jalapeño (if using).
• Stir in the shrimp and season with salt.
• Add the lime juice and toss.
• Cover and refrigerate for 20 minutes. When the shrimp is done “cooking” in the lime juice, it should have an opaque color (more white or pinkish, instead of transparent).
• Just before serving, gently stir in the diced avocado and cilantro, if adding.