Mango Shrimp Ceviche Recipe
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.
Servings: 4 people
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 towels.
- Cut the shrimp into ¼-inch pieces.
- In a large bowl, mix shrimp with lime juice.
- Let it sit in the fridge for 45-50 minutes until the shrimp appear 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.
Video
Notes
I prefer medium-sized shrimp, cut into small pieces, for this recipe. You can also use small shrimp. I suggest not using larger shrimp in this recipe, as they will not taste good.
Use any ripe, juicy, and less fibrous mangoes. Ataulfo, Haden, Kent, Manila, Alphonso, etc., are some of my favorite varieties.
You can adjust the quantity of jalapeno according to your taste.
You can also add a few drops of hot sauce for a spicy kick.
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
