Description
Mango Shrimp Ceviche brings the zesty spirit of coastal Peru right to your kitchen table. Fresh shrimp marinated in citrus juice and mixed with ripe mangoes create a refreshing dish that dances with tropical flavors.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) shrimp, peeled and deveined
- 1 mango, diced
- 1 avocado, diced
- 1 cucumber, diced
Supporting Ingredients:
- 1 small red onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- ½ cup (120 milliliters) fresh lime juice
- ¼ cup (60 milliliters) fresh lemon juice
- ¼ cup (60 milliliters) orange juice
- ½ cup (120 milliliters) chopped fresh cilantro
Seasoning:
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare a large pot with salted water. Bring to a rolling boil at 212°F (100°C). Carefully add 1 pound of peeled and deveined shrimp, cooking for exactly 2–3 minutes until they transform from gray to pink.
- Immediately drain the shrimp and transfer them into a prepared ice bath. This stops the cooking process and maintains tender texture. Once chilled, chop shrimp into bite-sized ½-inch pieces.
- Select a glass or ceramic bowl. Pour ½ cup lime juice (approximately 4–5 limes), ¼ cup lemon juice (about 2 lemons), and ¼ cup orange juice into the container.
- Submerge chopped shrimp into the citrus mixture. Allow them to marinate for precisely 20 minutes at refrigerator temperature (40°F/4°C), which helps the acids gently “cook” the protein.
- Incorporate 1 diced mango, 1 diced avocado, 1 diced cucumber, 1 finely chopped red onion, and 1 seeded, minced jalapeño. Gently fold ingredients to prevent avocado from breaking.
- Sprinkle ½ cup fresh cilantro over the mixture. Season with ½ teaspoon salt and ¼ teaspoon black pepper, adjusting to your taste preference.
- Cover the bowl and refrigerate for 30 minutes at 40°F/4°C, allowing flavors to develop and blend harmoniously.
- Serve chilled directly from the refrigerator. Garnish with an extra lime wedge and pair with crisp tortilla chips or serve in individual appetizer glasses.
Notes
- Always use the freshest seafood possible for the best flavor and texture in your ceviche.
- Let the shrimp marinate in lime juice for at least 30 minutes to ensure it’s properly “cooked” by the acid.
- Dice all ingredients into uniform, small pieces so each bite has a perfect balance of flavors.
- For a low-carb version, serve the ceviche in lettuce cups instead of with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Shrimp
- Method: Boiling
- Cuisine: Latin American
Nutrition
- Serving Size: 4
- Calories: 154 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 180 mg