Mango Shrimp Ceviche

Why You’ll Love This Recipe

This Mango Shrimp Ceviche is a burst of flavor in every bite. The tender shrimp is marinated in tangy lime and orange juices, which "cook" the shrimp without heat. The addition of juicy mango, fresh cilantro, and crunchy red onion adds complexity to the dish, creating a sweet-savory balance. It's naturally gluten-free, light, and loaded with vitamins, making it not only delicious but also a healthy choice. Perfect for a picnic, beach day, or as a starter for a summer dinner, this ceviche is both visually stunning and satisfying.

Ingredients

• 1 lb shrimp, peeled, deveined, and chopped into bite-sized pieces

• 2 medium ripe mangos, diced

• 1 small red onion, finely chopped

• 1 cucumber, peeled and diced

• 2 tomatoes, diced

• 1-2 jalapeños, finely chopped (optional for heat)

• ¼ cup fresh cilantro, chopped

• ½ cup lime juice (freshly squeezed)

• ¼ cup orange juice (freshly squeezed)

• Salt and pepper, to taste

• Tortilla chips or tostadas, for serving

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine the shrimp, lime juice, and orange juice. Stir to coat the shrimp completely.

2. Cover the bowl and refrigerate for at least 30 minutes to allow the shrimp to "cook" in the citrus juice.

3. After 30 minutes, add the mango, red onion, cucumber, tomatoes, jalapeños (if using), and cilantro to the bowl. Gently toss everything together.

4. Season with salt and pepper to taste.

5. Serve immediately with tortilla chips or tostadas for dipping.

Servings and Timing

• Servings: 4-6 servings

• Prep time: 10 minutes

• Chill time: 30 minutes

• Total time: 40 minutes

Variations

• Add avocado: For a creamier texture, you can add some diced avocado to the ceviche.

• Spicy shrimp: If you prefer a spicier ceviche, feel free to add more jalapeños or a dash of hot sauce.

• Citrus variety: Swap the orange juice for grapefruit juice for a different citrusy twist.

• Substitute shrimp: For a variation, you can use cooked crab, scallops, or even fish like tilapia or snapper for a different texture and flavor.

Storage/Reheating

This Mango Shrimp Ceviche is best served fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the shrimp will continue to "cook" in the citrus, so the ceviche may become a little more tangy and tender with time. It’s not recommended to freeze ceviche, as the texture of the shrimp and other vegetables may be affected.

FAQs

1. Can I use frozen shrimp for ceviche?

Yes, frozen shrimp can be used. Just make sure they are thawed properly before marinating them in the citrus juice.

2. How long should I marinate the shrimp for ceviche?

Marinate the shrimp for at least 30 minutes, but if you prefer a more cooked texture, you can leave them in the citrus for up to 2 hours.

3. Can I use other fruits besides mango?

Yes, you can use other fruits like pineapple or papaya for a tropical twist.

4. Can I make ceviche ahead of time?

It’s best to make ceviche fresh, but you can prep the ingredients (except the shrimp) ahead of time and combine everything just before serving.

5. Is ceviche safe to eat raw?

The acid from the lime and orange juice "cooks" the shrimp, making it safe to eat, but the shrimp should still be fresh and of good quality to avoid any foodborne illness.

6. What should I serve with mango shrimp ceviche?

Ceviche pairs wonderfully with tortilla chips, tostadas, or even on top of a bed of greens for a light salad.

7. Can I make this ceviche spicy?

Yes, you can increase the heat by adding more jalapeños or including a spicy sauce like sriracha or hot sauce.

8. How do I know when the shrimp are ready in ceviche?

The shrimp will turn from gray to opaque and pink when fully "cooked" in the citrus juice.

9. Can I use other herbs in ceviche?

You can substitute cilantro with fresh mint or basil if you prefer a different herb flavor.

10. Can I use canned shrimp for ceviche?

It’s best to use fresh shrimp for ceviche, as canned shrimp may not provide the desired texture and flavor.

Conclusion

Mango Shrimp Ceviche is a refreshing and versatile dish that’s easy to prepare and perfect for any occasion. The combination of sweet mangoes, fresh shrimp, and zesty citrus creates a delicious and satisfying appetizer or light meal. With plenty of room for customization, you can adjust the spice level and even swap in different fruits or seafood to make it your own. Enjoy the bright flavors of this summer favorite!

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Mango Shrimp Ceviche

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Mango Shrimp Ceviche is a vibrant, refreshing dish that combines the sweetness of ripe mangoes with the savory goodness of shrimp. It's a flavorful, healthy, and zesty appetizer or light meal, perfect for warm weather.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Appetizer, Seafood
• Method: No-Cook
• Cuisine: Latin American
• Diet: Gluten Free

Ingredients

1 lb shrimp, peeled, deveined, and chopped into bite-sized pieces

2 medium ripe mangos, diced

1 small red onion, finely chopped

1 cucumber, peeled and diced

2 tomatoes, diced

1-2 jalapeños, finely chopped (optional for heat)

¼ cup fresh cilantro, chopped

½ cup lime juice (freshly squeezed)

¼ cup orange juice (freshly squeezed)

Salt and pepper, to taste

Tortilla chips or tostadas, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, combine the shrimp, lime juice, and orange juice. Stir to coat the shrimp completely.
2. Cover the bowl and refrigerate for at least 30 minutes to allow the shrimp to "cook" in the citrus juice.
3. After 30 minutes, add the mango, red onion, cucumber, tomatoes, jalapeños (if using), and cilantro to the bowl. Gently toss everything together.
4. Season with salt and pepper to taste.
5. Serve immediately with tortilla chips or tostadas for dipping.

Notes

• This ceviche is best served fresh, but can be stored in the refrigerator for up to 24 hours.
• If you prefer a creamier texture, you can add diced avocado to the ceviche.
• For a spicier ceviche, increase the number of jalapeños or add hot sauce.
• For a different citrusy twist, swap the orange juice for grapefruit juice.
• You can also substitute the shrimp with other seafood like crab, scallops, or fish such as tilapia or snapper.
• It's not recommended to freeze ceviche, as the texture may be affected.

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 12g
• Sodium: 350mg
• Fat: 2g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 140mg