This tropical Mango Shrimp Ceviche makes the ideal light appetizer for summer parties, especially when served with tortilla chips. My simple recipe uses a handful of fresh ingredients to create a vibrant and refreshing dish that will impress any gathering.
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Why you’ll love this Mango Shrimp Ceviche
As warmer months approach, it’s the perfect time to enjoy fresh, light dishes like shrimp ceviche. It’s easy to make and always a crowd-pleaser, especially for spring and summer gatherings. While the classic version is excellent, I love adding mango and avocado for extra sweetness and creaminess. These additions take the flavor to a new level, creating a refreshing twist on a classic favorite. Plus, it’s easy to prep ahead for convenience.
What is ceviche?
Ceviche is a traditional seafood dish from South America, often made with fresh fish or shrimp. The seafood is “cooked” by marinating it in citrus juice, typically lime or lemon. It’s combined with onions, cilantro, tomatoes, hot peppers, and sometimes cumin, creating a bright and flavorful dish.
Is ceviche safe to eat?
Many people’s biggest concern about ceviche is eating raw fish. However, it is entirely safe. The seafood in ceviche is “cooked” through the acidic properties of citrus juice, like lime or lemon. The longer the fish or shrimp marinates, the more thoroughly it cooks. So, no need to worry—this method makes eating safe without applying heat.
What you’ll need for the Mango Shrimp Ceviche Recipe:
The great news is that you don’t need many ingredients to prepare this mango shrimp ceviche. Here’s what you’ll need:
- Shrimp: Fresh, raw shrimp, peeled and diced for even bites.
- Lime Juice: Essential for cooking the shrimp, make sure it’s freshly squeezed.
- English Cucumber: Adds crunch and freshness.
- Roma Tomato: Sweet and juicy, similar to pico de gallo.
- Jalapeño: For a spicy kick.
- Red Onion: Slightly sweet and adds flavor.
- Cilantro: Fresh and bright.
- Mango: Adds a sweet contrast, cut uniformly.
- Garlic: Freshly minced.
- Spices: Cumin, salt, and pepper for seasoning.
- Avocado: Added last for creaminess and texture.
How to make Mango Shrimp Ceviche?
- Prepare Shrimp: Dice shrimp into bite-sized pieces.
- Marinate: Coat shrimp in lime juice and sit for 5-10 minutes until it turns opaque.
- Mix Ingredients: Add cucumber, tomato, jalapeño, red onion, mango, cilantro, garlic, cumin, salt, and pepper. Mix well.
- Add Avocado: Gently fold in avocado just before serving.
- Serve: Enjoy as-is or with tortilla chips.
This recipe is quick and packed with vibrant flavors!
How long does shrimp ceviche take to cook?
The method of cooking ceviche is unique compared to traditional methods. Instead of using heat, the shrimp is “cooked” by the acidity in the citrus juice. After dicing the shrimp into small pieces, immerse it in lime juice. Let it sit for 5-10 minutes until the shrimp becomes opaque, indicating that the acid has fully cooked. This process ensures the shrimp can be combined with other ingredients for a fresh, flavorful dish.
How to store Mango Shrimp Ceviche?
Before storing mango shrimp ceviche, drain any excess liquid from the bowl. Transfer the remaining ceviche to an airtight container and refrigerate. When you’re ready to serve it again, simply add a bit more lime juice, toss it gently, and it’s ready to enjoy.
How long does shrimp ceviche last?
Ceviche is best enjoyed the day after it’s made when it’s freshest. However, since the shrimp is cooked in an acidic marinade, it remains safe to eat for up to two days if stored properly in the refrigerator. Just keep it in an airtight container to preserve its quality.
What to serve with shrimp ceviche?
Here are some delicious dishes to try:
- Crispy Air Fryer Avocado Fries with a tasty dipping sauce.
- A Refreshing Spicy Margarita to add some heat to your drink lineup.
- Honey Garlic Grilled Shrimp is perfect for a quick, flavorful meal.
- Sweet ‘n Spicy Chili Lime Baked Chicken Wings, blending bold flavours for a tasty snack.
- Avocado Salsa Verde is a vibrant fresh dip to pair with your favourite dishes.
Ingredients
1 pound raw shrimp, peeled and deveined
1 cup fresh lime juice
1 cup diced English cucumber
1/2 cup diced Roma tomato
1 diced jalapeño
1/4 cup diced red onion
1/3 cup chopped cilantro
1 cup diced fresh mango
Two minced garlic cloves
One teaspoon cumin
Salt and pepper to taste
Two diced avocados
Directions
- Dice prepared shrimp up into smaller bite-size pieces. (about 1/4″-1/2″)
- Add shrimp to a large bowl and pour lime juice over the shrimp.
- Toss to coat the shrimp and let sit for 5 to 10 minutes.
- The acid from the lime juice will cook the shrimp and make it opaque. That’s how you know it’s done.
- Next, add cucumber, tomato, jalapeno, red onion, mango, cilantro, garlic cloves, cumin, salt and pepper to the bowl with the shrimp. Toss to mix.
- Cover and place in the refrigerator for at least 1 hour to allow the flavors to meld together.
- When ready to serve, add in the avocado. Gently toss to mix everything.
- Serve as is or with tortilla chips.
Conclusion
Mango Shrimp Ceviche is a refreshing and flavorful dish that combines the sweetness of mango with tender shrimp and fresh vegetables. It’s quick to prepare, light, and perfect for summer gatherings. The vibrant mix of ingredients, marinated in zesty lime juice, creates a balance of tangy, sweet, and savory flavors. Whether served as an appetizer or a light meal, this ceviche is a delicious and healthy option that will impress you.
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