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Fresh And Light Mango Shrimp Ceviche Recipe

  • EspaƱol
Portions: 6 portions

Calories: 267kcal

Simple, fresh, and light shrimp ceviche with mango, lime, and tomato—a tangy, flavorful dish inspired by the classic South American dish, this shrimp and mango ceviche is great for summer, and it tastes like a party in your mouth.

Why I ā¤ļø it • Recipe • Ingredients • Preparation

Mango shrimp ceviche.

Mango shrimp ceviche.

Why I ā¤ļø it

What makes this dish so much easier than the original ceviche is that it's made with shrimp, and for safety reasons, it must be cooked beforehand, which makes the marinating time much shorter.

The acidic marinade of orange and lime juice gives it a milder, more delicate taste that does not overwhelm the other ingredients. The contrast with mango, the sweetest summer fruit, is lovely. These tiny shrimp are, in my opinion, perfect for this dish. They are not only very flavorful but also the perfect size for a salad.

Shrimp and mango ceviche recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Shrimp and Mango Ceviche Salad Recipe: Inspired by the classic South American dish, this salad is great for summer, when cooking isn't that fun.

Course: Dinner, Lunch
Inspiration: SouthAmerican
Category: ceviche con mango, mango ceviche shrimp, shrimp mango ceviche recipe
Author: Clara Gonzalez

Prep Time1 hr 10 mins
Total Time1 hr 10 mins

Utensils and tools

  • Saucepan
Mango shrimp ceviche.
Mango shrimp ceviche.

Ingredients

  • 1½ pound [640 gr] small, peeled, raw shrimp
  • 2 teaspoons of kosher salt, or to taste
  • 1 cup of lime juice
  • 1 cup of orange juice
  • 1 mango, large or 2 medium ones, peeled and diced,
  • 1 large red onion, cut into very thin strips
  • 1 red bell pepper, cut into very thin strips
  • 4 sprigs of fresh cilantro, chopped
  • 1 iceberg lettuce, shredded
  • 4 tablespoons olive oil

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Pre-cook the shrimp

Cooked shrimp.
Cooked shrimp.

Pour 1 quart [1 liter] of water into a pot and add a teaspoon of salt to the water. Bring to a boil over medium heat. Once it breaks the boil, remove it from the heat.

Ladle the shrimp into the boiling-hot water. Once the shrimp has turned pink, remove it immediately from the water and spread it on a tray to cool down.

Step 2: Mix citrus marinade

Marinating in citrus juice.
Marinating in citrus juice.

Mix the lime and orange juice.

When the shrimp have reached room temperature, place them in a large plastic, ceramic, or glass container. Pour the mix of lime juice and orange juice onto the shrimp, covering them.

Cover the container and let the shrimp rest in the fridge for half an hour.

Step 3: Add vegetables

Add onion and pepper strips to the shrimp, cover, and return to the refrigerator for another half an hour.

Step 4: Add shrimp

Pour the shrimp into a sieve to remove as much of the juices as possible (throw away the juices). Taste, and if you find the taste too acidic, rinse quickly with a cup of ice water.

Mix the shrimp with the mango, onion, and pepper. Season with salt to taste. Keep them refrigerated until it's time to serve.

Step 5: Serve

Served mango shrimp ceviche.
Served mango shrimp ceviche.

Arrange the lettuce on a platter and serve the shrimp mixture on it. Sprinkle with cilantro and drizzle with olive oil.

Top tips

  • If you want to use cooked shrimp, proceed to step 2.
  • If you don't have lime juice, you can substitute lemon juice for the mixture of orange juice and lime juice.
Mango shrimp ceviche.
Mango shrimp ceviche.

Serving suggestions

Serve as salad or appetizer with some soda crackers, saltine crackers, tortilla chips, or toasted rustic bread.

It can be served alongside a larger meal, or as a meal on its own.

Variations

You can add diced pineapple instead of mango.

A diced avocado goes great with the fresh citrus juice of this salad.

A diced English cucumber also adds a nice crispness to the salad.

If you like spicy food, some diced or sliced jalapeƱos are fantastic in this dish.

If you want to try many more versions of ceviches, try Laylitas's Blog.

Nutritional information

Calories: 267kcal - Carbohydrates: 17g - Protein: 25g - Fat: 11g - Saturated Fat: 2g - Cholesterol: 286mg - Sodium: 1668mg - Potassium: 462mg - Fiber: 2g - Sugar: 11g - Vitamin A: 1470IU - Vitamin C: 76.6mg - Calcium: 198mg - Iron: 3.1mg

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FAQs

What is shrimp ceviche made of?

Shrimp ceviche is made of bite-sized pieces of shrimp, or small shrimp, citrus juice (typically lime), onion, and other vegetables.

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Mango and Shrimp Ceviche Recipe

Ingredients

  • 1½ pound rawĀ shrimp Ā (small, uncooked and peeled),Ā [640 gr]
  • 2 teaspoon of kosher salt or to taste
  • 1 cup of limon juice (4-6 limes)
  • 1 cup of orange juice (2-4 oranges)
  • 1 mango , large or 2 medium ones, diced
  • 1 red onion , large, cut into very thin strips
  • 1 red bell pepper ,Ā cut into very thin strips
  • 4 of sprigs cilantro chopped
  • 1 iceberg lettuce shredded
  • 4 tablespoon olive oil

Instructions

Step 1: Pre-cook the shrimp

  • Pour 1 quart [1 liter] of water into a pot and add a teaspoon of salt to the water. Bring to a boil over medium heat. Once it breaks the boil, remove it from the heat.
    Ladle the shrimp into the boiling-hot water. Once the shrimp has turned pink, remove it immediately from the water and spread it on a tray to cool down.

Step 2: Mix citrus marinade

  • Mix the lime and orange juice.
    When the shrimp have reached room temperature, place them in a large plastic, ceramic, or glass container. Pour the mix of lime juice and orange juice onto the shrimp, covering them.
    Cover the container and let the shrimp rest in the fridge for half an hour.

Step 3: Add vegetables

  • Add onion and pepper strips to the shrimp, cover, and return to the refrigerator for another half an hour.

Step 4: Add shrimp

  • Pour the shrimp into a sieve to remove as much of the juices as possible (throw away the juices). Taste, and if you find the taste too acidic, rinse quickly with a cup of ice water.
    Mix the shrimp with the mango, onion, and pepper. Season with salt to taste. Keep them refrigerated until it's time to serve.

Step 5: Serve

  • Arrange the lettuce on a platter and serve the shrimp mixture on it. Sprinkle with cilantro and drizzle with olive oil.

Nutrition

Calories: 267kcal

Publicado por Tia Clara - Jul 29, 2014

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  1. Carolina

    March 28, 2015 at 5:50 pm

    Hi! You didn't explained what you do with the mango: minced, cubed, paste???

    Reply
    • Tia Clara

      March 28, 2015 at 9:48 pm

      It should be diced. šŸ™‚

      Reply
  2. Claudia

    August 15, 2014 at 7:34 am

    Consequently mouth watering! That seems irresistible.

    Reply
  3. Kate @”Hola! Jalapeño

    August 02, 2014 at 4:37 pm

    This looks beautiful and I love seeing pictures of your trip. Denmark looks like such a pretty summer spot. I'll have to put it on my bucket list!

    Reply
  4. Charlie Sommers

    July 30, 2014 at 2:58 pm

    I am going to try this with one major change, scallops rather than shrimp. I am too far inland for fresh scallops to be available so I am forced to buy frozen. Frozen scallops are practically impossible to sear so we usually eat them raw as sashimi. I have made ceviche with them a few times and have been very pleased with the results so I am going to try this recipe substituting raw scallops for the boiled shrimp. The mango is one of my favorites and thinking about combining one with scallops has be salivating.

    Thanks for the recipe.

    Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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