Mango Shrimp Ceviche
This tropical Mango Shrimp Ceviche is a perfect light appetizer to serve with tortilla chips during summer parties or get-togethers. Make it using a few simple ingredients using my easy recipe.
Try my other shrimp recipes too – Shrimp Mei Fun, Hunan Shrimp, Hibachi Shrimp, and this Indian-style Shrimp Masala Curry.
About Mango Shrimp Ceviche
Mango Shrimp Ceviche is a Latin American appetizer where tender shrimp are marinated in lime juice and mixed with fresh ripe mangoes, avocado, bell peppers, onion, and seasonings. I love its vibrant colors and tropical flavors.
It is easy to make, requires no cooking, and bursts with sweet, spicy, and tangy flavors.
Serve this appetizer with tortilla chips, plantain chips, or crackers of your choice for summer get-togethers or house parties, or nibble on it on a hot afternoon as a snack or a light meal.
This easy shrimp ceviche recipe is gluten-free, paleo, whole 30, and dairy-free.
Ingredients
Shrimp – I prefer to use medium-sized shrimp cut into small pieces.
You can substitute it with other seafood, such as white fish (sea bass, red snapper, cod, etc.), flounder, scallops, and octopus.
Lime Juice – The acidity of lime juice helps the shrimp to cook. Use freshly squeezed lime juice for the best taste. You can replace lime juice with lemon juice or orange juice.
Mangoes – Use any ripe, juicy, and less fibrous mangoes. Ataulfo, Haden, Kent, Manila, Alphonso, etc. are some of my favorite varieties.
Jalapeno Pepper adds a spicy kick to the ceviche. You can adjust the quantity according to your taste.
Others – You will also need red onion, red bell pepper, cilantro, salt, and freshly cracked pepper to make mango ceviche recipe.
You can also add a few drops of hot sauce for a spicy kick.
How To Make Mango And Shrimp Ceviche
Rinse 1 lb (500 g) of medium-sized deveined shrimp with water and pat them dry with paper tissues.
Cut the shrimp into ¼-inch pieces.
Mix shrimp with ½ cup of freshly squeezed lime juice in a large bowl.
Let sit in the fridge for 45-50 minutes until the shrimp appears opaque and pink.
Pull the bowl out of the refrigerator and add the following ingredients.
- 1 cup of peeled and diced ripe mangoes
- ¼ cup of chopped red onion
- 2 teaspoon minced jalapeño pepper (seeded)
- ½ cup diced red bell pepper
- ¼ cup chopped cilantro (tightly packed)
Toss well to combine.
Note – You can discard some of the lime juice if you do not like your ceviche too tangy.
Season with ½ teaspoon salt and ½ teaspoon freshly cracked black pepper.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Check for salt and pepper and add more if required.
Serve the mango ceviche chilled.
Frequently Asked Questions
Yes, raw shrimp are used in the ceviche. They are marinated in citrus juice, which denatures the protein, making them safe to eat.
Shrimp ceviche can be safe to eat if it’s prepared and stored correctly. The citrus juice in the recipe acts like cooking heat and breaks down the shrimp’s proteins. However, it’s important to know that the acidity of the citrus juice alone may not kill all harmful bacteria or parasites in the shrimp.
To ensure the safety of your shrimp ceviche, start with fresh, high-quality shrimp and properly marinate them in citrus juice. The shrimp should be fully covered in the juice and marinated for at least 30 minutes to an hour or until they turn opaque and pink.
After preparing the ceviche, store it in the refrigerator and consume it within a day or two. This will help prevent the growth of harmful bacteria.
If you’re unsure about the safety of shrimp ceviche, it’s best to seek advice from a professional or be cautious and avoid eating it altogether.
Fresh shrimp is highly recommended, but you can also use frozen ones. Thaw them in cold water before using them.
You can add apples, corn, tomatoes, green onions, lettuce, or sweet potatoes to this recipe.
You can also add diced avocado and hearts of palm if you like. Just be sure to add them right before serving to prevent them from turning brown.
Yes, sure, you can. Just mix the ingredients except for the shrimp in a bowl. Refrigerate for 20 minutes and serve. Reduce the quantity of lime juice a bit.
Storage Suggestions
Mango shrimp ceviche can be stored only for a short period. Store it in an airtight container in the coldest part of your fridge (below 40°F or 4°C) for a maximum of 24 hours.
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Mango Shrimp Ceviche Recipe
Ingredients
- 1 pound medium shrimp (500 g, deveined)
- ½ cup freshly squeezed lime juice
- 1 cup peeled and diced ripe mangoes
- ½ cup chopped red onions
- 2 teaspoons seeded and minced Jalapeño pepper
- ½ cup diced red bell pepper
- ¼ cup chopped cilantro (tightly packed)
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly cracked black pepper (or to taste)
Instructions
- Rinse shrimp with water and pat them dry with paper tissues.
- Cut the shrimp into ¼-inch pieces.
- In a large bowl, mix shrimp with lime juice.
- Let sit in the fridge for 45-50 minutes until the shrimp appears opaque and pink.
- Pull the bowl from the refrigerator and add mangoes, onion, jalapeño pepper, bell pepper, and cilantro.
- Season with salt and black pepper.
- Toss well to combine.
- Note – You can discard some of the lime juice if you do not like your ceviche too tangy.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Check for salt and pepper and add more if required.
- Serve the mango ceviche chilled.