Mango Shrimp Ceviche
30 min.
Easy
Medium
A bright and refreshing ceviche combining sweet mango, citrus-cured shrimp, crisp vegetables, and a touch of heat. Perfect as an appetizer or light seafood dish.
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Raw shrimp
1 lb (450 g) raw shrimp, peeled, deveined, tail removed
Ripe mangoes
3 ripe mangoes, diced (medium cubes)
Red onion
1/2 red onion, thinly sliced
Cucumber peeled & diced
1 cucumber, peeled, seeded, and diced
Jalapeño
1–2 jalapeños or serrano peppers, finely chopped
Cilantro chopped
1/4 cup fresh cilantro, chopped
Lime juice
3/4 cup fresh lime juice (about 6–8 limes)
Fresh orange juice
2 tbsp orange juice (optional, enhances sweetness)
Olive oil
1 tbsp olive oil
Salt
Salt to taste
Black pepper
Black pepper to taste
Avocado
1 avocado, diced (optional)
Chili powder
Tajín or chili powder for garnish (optional)
30 min.
Cut shrimp into bite-sized pieces (about 1–2 cm). Place in a bowl and cover with lime juice. Make sure the shrimp is fully submerged.
Let the shrimp sit in the refrigerator for 10–15 minutes, or until it turns opaque and slightly firm. (This is the citrus “cooking” process.)
Dice mango, slice red onion thinly, and dice cucumber. Place everything in a large mixing bowl.
Add chopped jalapeño/serrano and fresh cilantro.
Drain a bit of excess lime juice from the shrimp (leave some for flavor), then add the shrimp to the mango mixture.
Add: Olive oil, Orange juice (optional), Salt, and pepper. Mix gently to combine.
Let the ceviche sit for another 5–10 minutes in the fridge so flavors blend.
Add diced avocado if using. Taste and adjust lime, salt, or spice.
Serve chilled. Sprinkle Tajín or chili powder on top if desired. Serving Suggestions: On tostadas, with tortilla chips. In lettuce cups for a lighter option, or as a topping for tacos.
Use fresh, high-quality shrimp. If you prefer, you can lightly blanch shrimp for 1–2 minutes before marinating for extra food safety.
Don’t over-marinate shrimp, or it can get rubbery. Balance sweetness (mango) with acidity (lime). Add a splash of Clamato or coconut water for a twist. Chill well before serving for the best flavor.
Serving:
4
30 min.
Easy
Medium
A bright and refreshing ceviche combining sweet mango, citrus-cured shrimp, crisp vegetables, and a touch of heat. Perfect as an appetizer or light seafood dish.
Raw shrimp
1 lb (450 g) raw shrimp, peeled, deveined, tail removed
Ripe mangoes
3 ripe mangoes, diced (medium cubes)
Red onion
1/2 red onion, thinly sliced
Cucumber peeled & diced
1 cucumber, peeled, seeded, and diced
Jalapeño
1–2 jalapeños or serrano peppers, finely chopped
Cilantro chopped
1/4 cup fresh cilantro, chopped
Lime juice
3/4 cup fresh lime juice (about 6–8 limes)
Fresh orange juice
2 tbsp orange juice (optional, enhances sweetness)
Olive oil
1 tbsp olive oil
Salt
Salt to taste
Black pepper
Black pepper to taste
Avocado
1 avocado, diced (optional)
Chili powder
Tajín or chili powder for garnish (optional)
30 min.
Cut shrimp into bite-sized pieces (about 1–2 cm). Place in a bowl and cover with lime juice. Make sure the shrimp is fully submerged.
Let the shrimp sit in the refrigerator for 10–15 minutes, or until it turns opaque and slightly firm. (This is the citrus “cooking” process.)
Dice mango, slice red onion thinly, and dice cucumber. Place everything in a large mixing bowl.
Add chopped jalapeño/serrano and fresh cilantro.
Drain a bit of excess lime juice from the shrimp (leave some for flavor), then add the shrimp to the mango mixture.
Add: Olive oil, Orange juice (optional), Salt, and pepper. Mix gently to combine.
Let the ceviche sit for another 5–10 minutes in the fridge so flavors blend.
Add diced avocado if using. Taste and adjust lime, salt, or spice.
Serve chilled. Sprinkle Tajín or chili powder on top if desired. Serving Suggestions: On tostadas, with tortilla chips. In lettuce cups for a lighter option, or as a topping for tacos.
Use fresh, high-quality shrimp. If you prefer, you can lightly blanch shrimp for 1–2 minutes before marinating for extra food safety.
Don’t over-marinate shrimp, or it can get rubbery. Balance sweetness (mango) with acidity (lime). Add a splash of Clamato or coconut water for a twist. Chill well before serving for the best flavor.
Serving:
4
