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Easy Mango Shrimp Ceviche Recipe
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:
39
kcal
Author:
Neha Mathur
This tropical
Mango And 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.
Print Recipe
US Customary
-
Metric
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
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
Video can't be loaded because JavaScript is disabled:
Mango Shrimp Ceviche Recipe (https://www.youtube.com/watch?v=edrAZKba75U)
Nutrition
Calories:
39
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
0.3
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
293
mg
|
Potassium:
156
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
1133
IU
|
Vitamin C:
47
mg
|
Calcium:
13
mg
|
Iron:
0.2
mg