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).
If you like this recipe, you can also try Mango Cucumber Salsa, Easy Mango Pico De Gallo, Creamy Mango Sago, and Healthy Mango Overnight Oats.
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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 recipe is gluten-free, paleo, whole 30, and dairy free. You can double or triple it for a large crowd.
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, 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.
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.
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
- 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 in them and make them safe to eat.
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.
Using fresh shrimp is highly recommended, but you can use frozen ones as well. Thaw them in cold water before using them.
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.
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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Recipe Card
Mango Shrimp Ceviche Recipe
Ingredients
- 10 ounce 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)
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.
- 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.
Did you make this recipe? Let me know!