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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.

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)

1/4 cup fresh cilantro, chopped

1/2 cup lime juice (freshly squeezed)

1/4 cup orange juice (freshly squeezed)

Salt and pepper, to taste

Tortilla chips or tostadas, for serving

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

Find it online: http://recipesbyjanet.com/mango-shrimp-ceviche/