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    Whisk Affair » Recipes » Global Snacks/ Appetizers

    Published: May 12, 2023 | Last Updated On: Sep 13, 2023 by Neha Mathur

    Mango Shrimp Ceviche

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    Jump to Recipe

    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 (gluten-free, paleo, dairy-free, whole 30).

    Try my other shrimp recipes too – Shrimp Mei Fun, Hunan Shrimp, Hibachi Shrimp, and this Indian-style Shrimp Masala Curry.

    Mango shrimp ceviche served in a bowl.
    Jump to:
    • About Mango Shrimp Ceviche
    • Ingredients
    • How To Make Mango Shrimp Ceviche
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Mango Shrimp Ceviche

    Mango Shrimp Ceviche is a Latin American appetizer where shrimp are marinated in lime juice and mixed with fresh ripe mangoes, avocado, bell peppers, onion, and seasonings.

    It is easy to make, requires no cooking, and bursts with sweet, spicy, and tangy flavors.

    Serve it with tortilla chips, crackers, or chips of your choice for summer get-togethers, or house parties or just nibble on it on a hot afternoon as a snack.

    This easy shrimp ceviche recipe is gluten-free, paleo, whole 30, and dairy-free. You can double or triple it for a large crowd.

    If you like mangoes, then try these mango recipes too

    • Mango Cucumber Salsa
    • Easy Mango Pico De Gallo
    • Creamy Mango Sago
    • Healthy Mango Overnight Oats
    • Mango Chia Pudding
    • Mango Jam
    • Mango Green Tea
    • Mango Frooti
    • Mango Banana Smoothie
    • Mango Iced Tea

    Ingredients

    Shrimp – I prefer to use medium-sized shrimp cut into small pieces.

    You can also 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 and juicy mangoes that are less fibrous too. 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 as per your taste.

    Others – You will also need red onion, red bell pepper, cilantro, salt, and freshly cracked pepper.

    How To Make Mango Shrimp Ceviche

    Rinse 300 g (10 oz) of medium-sized deveined shrimp with water and pat them dry with paper tissues.

    Cut the shrimp into ¼-inch pieces.

    In a large bowl, mix shrimp with ¼ cup of freshly squeezed lime juice.

    Shrimp and lime juice mixed in a bowl.

    Let sit in the fridge for 45-50 minutes, until the shrimp appears opaque and pink.

    Marinated shrimp.

    Pull the bowl out of the refrigerator and add

    • 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.

    mangoes, onions, bell pepper, jalapeno, and cilantro aded to the bowl.
    Mixed well.

    Season with ½ teaspoon salt and ½ teaspoon freshly cracked black pepper.

    Salt and pepper added to the bowl.

    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.

    Ready mango shrimp ceviche.

    Frequently Asked Questions

    Are the shrimp in ceviche raw?

    Yes, raw shrimp are used in the ceviche. They are marinated in citrus juice which denatures the protein in them and makes them safe to eat.

    Is it safe to eat raw shrimp in this ceviche recipe?

    Shrimp ceviche can be safe to eat if it’s prepared and stored correctly. The citrus juice used in the recipe acts like cooking heat and breaks down the proteins in the shrimp. However, it’s important to know that the acidity of the citrus juice alone may not kill all harmful bacteria or parasites that could be in the shrimp.

    To make sure your shrimp ceviche is safe, start with fresh, high-quality shrimp and marinate them properly 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.

    Can I use frozen shrimp?

    Using fresh shrimp is highly recommended, but you can use frozen ones as well. Thaw them in cold water before using them.

    Can I use other fruits and vegetables?

    Yes, you can add apples, corn, tomatoes, green onions, lettuce, or sweet potatoes to this recipe.

    You can also add diced avocado if you like. Just be sure to add it right before serving to prevent it from turning brown.

    Can I make this recipe without shrimp?

    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.

    Serving Suggestions

    Tortilla chips are the first choice, but you can also serve the mango ceviche with,

    • Spiced crackers
    • Flatbread of your choice
    • Cornbread
    • Plantain chips or any other chips of your choice
    • Chicken Tostadas
    • Grilled Steak
    • Corn on the cob
    • Rice

    Storage Suggestions

    I would suggest making Shrimp Mango Ceviche fresh, as it tastes best that way.

    Leftovers can be stored for about a day in the refrigerator in a clean and dry airtight container.

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    • Make these super addictive Korean Gochujang Chicken Wings for game day or as a party appetizer. It is a bomb combination of sweet, spicy, and umami flavors and will make you want more and more once you try it. Make this recipe in an oven or an air fryer.
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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 (gluten-free, paleo, whole 30).

    Easy Mango Shrimp Ceviche Recipe

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Snacks and Appetizer
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Resting Time: 1 hour hour 20 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 4 people
    Calories: 39kcal
    Author: Neha Mathur

    Ingredients 

    • 10 ounces medium shrimp (300 g, deveined)
    • ¼ cup freshly squeezed lime juice
    • 1 cup peeled and diced ripe mangoes
    • ¼ 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)
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    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 out of 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.

    Video

    https://www.youtube.com/watch?v=edrAZKba75U

    Notes

    This recipe can be easily doubled or tripled.

    Nutrition

    Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 156mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1133IU | Vitamin C: 47mg | Calcium: 13mg | Iron: 0.2mg
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